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Categories:
olive oil onion fresh fennel bulb garlic white wine fresh basil leaf tomatoes chicken stock salt basil
Viewed: 2 - Published at: 5 years agoIngredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 fresh fennel bulb, chopped
- 4 garlic cloves, chopped
- 1/4 cup white wine (or lemon juice)
- 1/4 cup fresh basil leaf, finely chopped
- 4 cups peeled and finely chopped tomatoes, and the juice
- 1 cup chicken stock
- salt and pepper
- 1/2 cup chopped basil (to garnish) or 1/2 cup fennel leaves (to garnish)
Method
- In a large saucepan, heat oil over medium-low heat, then add the onion, fennel and garlic. Cover and cook gently for about 10 minutes.
- Pour in the wine (or lemon juice), and basil.
- Bring to boil, then back off the heat and lower temperature to simmer. Simmer for about 5 minutes.
- Add the tomatoes and stock. Return to boil, then lower heat and simmer for about 30 minutes, partially covered.
- Season to taste with salt and pepper.
- To serve, ladle into bowls, and top with the chopped basil and fennel fronds.
