Recipe - Fennel Zucchini And Tomato Soup

1 lg Onion, Chopped
1/3 cup Olive Oil
4 Cloves Garlic, Minced
2 Bulbs Fennel, Thinly Sliced
2 md Zucchini, Diced
6 Tomatoes, Peeled, Seeded,
Chopped
8 Fresh Basil Leaves, Finely
Chopped
6 cup 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 lowmedium, 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.

Recipe by: Twelve Months of Monastary Soups. p. 135 Posted to MCRecipe
Digest V1 #649 by Sue suechef@sover.net on Jun 26, 1997