A Quick "Almost Homemade" Vegetable Broth

2 medium onions, coarsely chopped
2 medium leeks, cleaned and coarsely chopped
2 large carrots, cut into 1-inch pieces, each piece halved
2 large celery ribs, cut into 1-inch pieces
4 teaspoons of minced garlic
1 teaspoon of olive oil
2 (14 1/2 ounces each) of vegetable broth
2 cups of water
1 cup of dry white wine
2 medium tomatoes, quartered
4 sprigs of parsley
2 bay leaves
Freshly ground black pepper to taste

Saute the onions, the leeks, the carrots, the celery, and the garlic in the oil in a Dutch oven for 5 minutes.

Add the broth, the wine, and the remaining ingredients except for the pepper.

Bring it all to the boil, reduce the heat, and simmer, covered, for 30 minutes.

Strain, press on lightly on the vegetables to extract all the juices, discard the solids.

Now use the broth as you wish.