Veggie stock is great to store in jars and keep in the fridge
- 2 tablespoons Greek olive oil
- 2 large onions, cut into thick slices
- 1/2 cup dry white wine
- 4 talks celery, cut into 2-inch pieces
- 3 carrots, peeled and cut into 2-inch pieces
- 2 cups chopped greens, such as spinach, kale, or Swiss chard
- 2 tomatoes, cut in half
- 1 cup chopped, fresh green beans
- 8 cups cold water
- 2 tablespoons chopped, fresh parsley
- Salt, to taste
- Pepper, to taste