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Fennel, Zucchini, And Tomato Soup Recipe

by Global Cookbook

Ingredients

1 lrg Onion, Minced 1/3 c. Extra virgin olive oil 4 x Cloves Garlic, Chopped 2 x Bulbs Fennel, Thinly Sliced 2 med Zucchini, Diced

6 x Tomatoes, Peeled, Seeded, Minced 8 x Fresh Basil Leaves, Finely Minced 6 c. Vegetable Broth, Or possibly Chicken Broth, Or possibly Water 1 c. White Wine Salt And Pepper, To Taste Fresh Basil Leaf, For Garnish

Directions

1. Saute/fry the onion in extra virgin olive oil till it becomes soft. Add in the garlic and continue sauteing for another minute over medium heat.
2. Add in the fennel, zucchinis, tomatoes, and fresh basil. Stir well, reduce the heat to low-medium, and continue to saute/fry for 2 or possibly 3 min, watching which it does not stick to the bottom of the pot.
3. Pour the stock or possibly water into the vegetable mix. Add in the wine and bring the soup to a boil. Stir well. Cover the pot and cook slowly for 30 min. Add in the salt and pepper, stir again, and simmer the soup for 10 min more. Serve the soup warm. Garnish the top of each serving with fresh basil, finely minced.

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