Fennel, zucchini, and tomato soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Onion, Chopped |
| ⅓ | cup | Olive Oil |
| 4 | Cloves Garlic, Minced | |
| 2 | Bulbs Fennel, Thinly Sliced | |
| 2 | mediums | Zucchini, Diced |
| 6 | Tomatoes, Peeled, Seeded, Chopped | |
| 8 | Fresh Basil Leaves, Finely Chopped | |
| 6 | cups | Vegetable Broth, Or Chicken Broth, Or Water |
| 1 | cup | White Wine |
| Salt And Pepper, To Taste | ||
| Fresh Basil Leaf, For Garnish | ||
Directions
1. Saute the onion in olive oil until it becomes soft. Add the garlic and continue sauteing for another minute over medium heat.
2. Add the fennel, zucchinis, tomatoes, and fresh basil. Stir well, reduce the heat to low-medium, and continue to saute for 2 or 3 minutes, watching that it does not stick to the bottom of the pot.
3. Pour the stock or water into the vegetable mixture. Add the wine and bring the soup to a boil. Stir well. Cover the pot and cook slowly for 30 minutes. Add the salt and pepper, stir again, and simmer the soup for 10 minutes more. Serve the soup hot. Garnish the top of each serving with fresh basil, finely chopped.
Recipe by: Twelve Months of Monastary Soups. p. 135 Posted to MC-Recipe Digest V1 #649 by Sue <suechef@...> on Jun 26, 1997