Roasted Vegetable Stock

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Eating Well
Nutrition per serving    (USDA % daily values)
CAL
1210
FAT
107%
CHOL
0%
SOD
60%

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Ingredients for 1 serving

4 stalks celery, cut into 1-inch pieces

1/2 bunch parsley, (about 10 sprigs

2 tablespoons canola oil

20 cups water

2 tablespoons tomato paste

5 large onions, cut into 1-inch pieces

1 bulb fennel, cored and cut into 1-inch pieces

6 large carrots, cut into 1-inch pieces

1 cup white wine, divided

4 bay leaves

12 black peppercorns

1/2 bunch thyme, (about 8 sprigs)

6 cloves garlic, crushed and peeled

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