. . : Fennel, Zucchini, and Tomato Soup Recipe - Quick Recipes, Easy Meal Ideas, Food online : : .
. : : Menu : : .


> Categories:
Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game  

Fennel, Zucchini, and Tomato Soup
Category Chicken
Total Hits 587
Rating Rating:0 | Voted:0 | voted : 0 times
1 Point 2 Point 3 Point 4 Point 5 Point 6 Point 7 Point 8 Point 9 Point 10 Point
The Recipe

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.

Render: 0.001 Sec ¦ By AhmBay