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Categories:Viewed: 45 - Published at: 9 years ago
Ingredients
- 1 large onions chopped
- 13 cup olive oil
- 4 cloves garlic minced
- 2 bulbs fennel bulb sliced
- 2 medium zucchini diced
- 6 each tomatoes peeled, seeded, chopped
- 8 each basil chopped
- 6 cups vegetable stock
- 1 cup white wine
- 1 x salt and black pepper to taste
- 1 x basil
Method
- 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, zucchini, 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.
