INGREDIENTS
1
large Sweet Onion
2 cups
Chopped Celery
Celery tops
20
Baby Carrots (halved or left whole)
9 cloves
Garlic, coarsely chopped
2
Bay Leaves
Twig of Rosemary
Twig of Thyme
3
Sage Leaves
1 tbsp
Extra Virgin Olive Oil
1 tsp
Salt
8 cups
Water