Fennel, Zucchini, And Tomato Soup

* Exported from MasterCook *

Fennel, Zucchini, And Tomato Soup

Recipe By : Twelve Months of Monastary Soups. p. 135
Serving Size : 6 Preparation Time :0:00
Categories : New Text Import Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Large Onion -- Chopped
1/3 Cup Olive Oil
4 Cloves Garlic -- Minced
2 Bulbs Fennel -- Thinly Sliced
2 Medium 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

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.

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