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Fennel, Zucchini, and Tomato Soup

  • 1 large or 2 small bulbs fennel thinly sliced 
  • 1 large onion, chopped
  • 8 fresh basil leaves, finely chopped
  • 1/3 c. olive oil
  • 6 cups chicken or vegetable stock (or water)
  • 4 garlic cloves
  • 1 c. white wine
  • 2 medium sized zucchinis, diced
  • salt and pepper to taste
  • 6 tomatoes, chopped
  • fresh basil chopped as garnish 

Saute onion in oil until it becomes soft. Add the garlic and continue sauteing for another minute over medium heat. Add the fennel, zucchinis, tomatoes, and fresh basil. Stir well, reduce heat to low-medium, and continue to saute for 2 to 3 minutes, watching that it does not stick to the bottom of the pot. Pour the stock or water into 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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