Fennel, Zucchini, & Tomato Soup
Yield
6 servingsPrep
10 minCook
40 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
chopped |
|
| ⅓ | cup |
olive oil
|
|
| 4 | cloves |
garlic
minced |
|
| 2 | bulbs |
fennel bulb
sliced |
|
| 2 | medium |
zucchini
diced |
|
| 6 | each |
tomatoes
peeled, seeded, chopped |
|
| 8 | each |
basil
chopped |
*
|
| 6 | cups |
vegetable stock
|
|
| 1 | cup |
white wine
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
basil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
chopped |
|
| 79 | ml |
olive oil
|
|
| 4 | cloves |
garlic
minced |
|
| 2 | bulbs |
fennel bulb
sliced |
|
| 2 | medium |
zucchini
diced |
|
| 6 | each |
tomatoes
peeled, seeded, chopped |
|
| 8 | each |
basil
chopped |
*
|
| 1.4 | l |
vegetable stock
|
|
| 237 | ml |
white wine
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
basil
|
*
|
Directions
Sauté the onion in olive oil until it becomes soft. Add the garlic and continue sautéing for another minute over medium heat.
Add the fennel, zucchini, tomatoes, and fresh basil. Stir well, reduce the heat to low-medium, and continue to sauté for 2 or 3 minutes, watching that it does not stick to the bottom of the pot.
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.
