Directions:
- Preheat oven to 450°.
- Arrange shells in an even layer in a shallow roasting pan. Bake at 450° for 30 minutes or until toasted.
- Transfer shells to an 8-quart stockpot. Add celery, fennel, carrot, tomato paste, and onions to pot; stir well to combine. Pour water over vegetable mixture; bring to a boil. Reduce heat, and simmer 4 hours, skimming surface occasionally.
- Strain stock through a sieve into a large bowl; discard solids. Strain again through a paper towel-lined sieve. Cool the stock to room temperature. Cover and chill stock. Refrigerate stock in an airtight container for up to 2 days, or freeze for up to 3 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 120.66 Kcal (505 kJ) | ||
| Calories from fat | 10.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.13g | 2% | |
|---|---|---|---|
| Cholesterol | 143.99mg | 48% | |
| Sodium | 537.84mg | 22% | |
| Potassium | 475.1mg | 10% | |
| Total Carbs | 7.5g | 2% | |
| Sugars | 3.05g | 12% | |
| Dietary Fiber | 2.28g | 9% | |
| Protein | 20.3g | 41% | |
| Vitamin C | 7mg | 12% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.2mg | 1% | |
| Calcium | 174.4mg | 17% | |
| Amount Per 100 g | |||
| Calories | 17.64 Kcal (74 kJ) | ||
| Calories from fat | 1.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.17g | 2% | |
|---|---|---|---|
| Cholesterol | 21.05mg | 48% | |
| Sodium | 78.64mg | 22% | |
| Potassium | 69.46mg | 10% | |
| Total Carbs | 1.1g | 2% | |
| Sugars | 0.45g | 12% | |
| Dietary Fiber | 0.33g | 9% | |
| Protein | 2.97g | 41% | |
| Vitamin C | 1mg | 12% | |
| Calcium | 25.5mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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