To make the vegetable stock, chop the vegetables into rough chunks and place in a stockpot with the herbs and 3 litres (101 fl oz/12 cups) of cold water.
Bring to the boil, then turn down to a simmer and cook, uncovered, for 1 hour.
Strain and set aside until needed.
Recipe by The Taste Edit at https://thetasteedit.com/acquacotta-maremmana/