• Tomato-fennel Soup

    Perfect for a rainy day - quick and easy!

    Perfect for a rainy day – quick and easy!

    This is a wonderfully hearty vegetarian soup for the remaining wintery days of the year. Quick and easy to prepare, tomatoes and fennel pair nicely to make a tasty soup. Even better, this soup freezes well. Make a double batch and save some for a rainy day.

    Ingredients:
    3 tablespoons olive oil
    1 large fennel bulb (diced)
    3 Lightlife Italian Style sausage (sliced into 1/2-inch-thick rounds)
    1 tablespoon fennel seeds
    2 tablespoons dry white wine
    4 cups low-sodium vegetable broth
    1 28-oz. can crushed tomatoes
    1 tablespoon Better than Bouillon Vegetable Base
    3 tablespoons fresh Italian parsley (chopped)

    Directions:
    Heat oil in soup pot over medium heat. Add fennel, and sauté 3 to 5 minutes. Stir in sausage and fennel seeds, and cook 5 to 7 minutes, or until fennel seeds are slightly softened and bits of sausage are stuck to bottom of pan. Add wine and and cook 5 to10 seconds, scraping to deglaze pan. Add broth, tomatoes, vegetable base, and parsley. Cover and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Season with salt and pepper, if desired, and serve with a slice of fresh Ciabatta bread.

    Note: I also like to serve this with a nicely grilled cheese sandwich.

     



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