Recipe - Italian Vegetable And Chickpea Soup

2 tablespoon Extra virgin olive oil
1 lg Unpeeled onion; quartered
2 Tomatoes; chopped
2 Unpeeled carrots; chopped
1 Leek; cleaned and cut or sliced up
6 Stalks Italian parsley
Three fourths cup Kale or Swiss chard stems
1 teaspoon Fennel seeds
1 Bay leaf
4 qt Water

In a large, heavy bottomed pot, heat olive oil over medium heat. Add all
the vegetables and cook, stirring frequently, for 6 to 7 minutes, until
they begin to soften.

Add fennel seeds, bay leaf, and water. Bring to a boil, then reduce heat to
low. Cover and simmer for 1 hour, stirring occasionally.

Strain all solids from the liquid, discarding solids and reserving broth.
Broth can be kept in the refrigerator for 1 week or frozen for up to 2
months.

By "Karen C. Greenlee" greenlee@bellsouth.net on Mar 14, 1999.

Recipe by: Veggie Life March 1999

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