| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats |
|
New text im, Soups |
6 |
Servings |
INGREDIENTS
| 1 |
|
Onion, Chopped |
| 1/3 |
c |
Olive Oil |
| 4 |
|
Cloves Garlic, Minced |
| 2 |
|
Bulbs Fennel, Thinly Sliced |
| 2 |
|
Zucchini, Diced |
| 6 |
|
Tomatoes, Peeled Seeded |
|
|
Chopped |
| 8 |
|
Fresh Basil Leaves, Finely |
|
|
Chopped |
| 6 |
c |
Vegetable Broth, Or Chicken |
|
|
Broth Or Water |
| 1 |
c |
White Wine |
|
|
Salt And Pepper, To Taste |
|
|
Fresh Basil Leaf, For |
|
|
Garnish |
INSTRUCTIONS
Saute the onion in olive 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 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. 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. Recipe by: Twelve Months of Monastary Soups. p. 135 Posted
to MC-Recipe Digest V1 #649 by Sue <suechef@sover.net> on Jun 26, 1997
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