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Ingredients

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Directions

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  • Reserve some of the fennel leaves to garnish the soup. Remove any tough or bruised outer leaves from the fennel bulb. Trim off the root end and the stems; discard. Thoroughly rinse the trimmed bulb and quarter the bulb lengthwise; remove and discard the core. Chop remaining fennel bulb.

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  • In a 4-quart Dutch oven, heat olive oil and butter over medium-high heat. Add fennel, onion, and garlic. Reduce heat to medium-low and cook, covered, for 25 minutes, or until onions are tender, stirring occasionally. Uncover; cook and stir over medium-high heat for 3 to 5 minutes more or until unions are golden.

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  • Add the undrained tomatoes, broth, tomato sauce, vegetable juice and dried basil. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes more. Garnish each serving with the reserved fennel leaves. Makes 8 side-dish servings.

Nutrition Facts

94 calories; 3 g total fat; 1 g saturated fat; 4 mg cholesterol; 546 mg sodium. 14 g carbohydrates; 2 g fiber; 2 g protein; 486 IU vitamin a; 24 mg vitamin c; 71 mg calcium; 1 mg iron;

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