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olive oil onion fresh fennel garlic vegetable broth zucchini roma tomatoes fresh basil salt fresh ground black pepper Parmesan cheese fresh basil
Viewed: 72 - Published at: 6 years agoIngredients
- 3 tablespoons olive oil
- 1 cup onion, chopped (1 large)
- 1/2 cup fresh fennel, chopped
- 3 garlic cloves, minced
- 3 (14 1/2 ounce) cans vegetable broth (5 1/4 cups) or (14 1/2 ounce) cans reduced-sodium chicken broth (5 1/4 cups)
- 1 1/2 lbs fresh asparagus spears, trimmed and cut into 1-inch pieces (4 cups)
- 2 medium zucchini, halved lengthwise and cut into 1/4-inch-thick slices (2 1/2 cups)
- 1 medium roma tomatoes, chopped (1 cup) or (14 ounce) can diced tomatoes, with juice
- 2 tablespoons fresh basil, snipped
- salt, to taste
- fresh ground black pepper, to taste
- parmesan cheese, shredded, for garnish (optional)
- snipped fresh basil, for garnish (optional)
Method
- (To prep fennel, carefully cut off and discard stalks. Remove any wilted outer layers and cut a thin slice from the base of the bulb. Cut out and discard the tough core. Cut the fennel bulb into quarters. Chop quarters into 1/2-inch pieces.).
- (To prep asparagus, start at the base end of each spear and bend the spear until you find a place where it breaks easily. Break off the woody base and discard. If desired, use a knife or vegetable peeler to remove the tiny scales from the stalk.).
- In a 4-quart Dutch oven over medium heat, heat oil. Add onion, fennel, and garlic; cook for 8-10 minutes or until onion is tender and starts to caramelize, stirring frequently.
- Stir in broth. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes.
- Stir in asparagus, zucchini and tomatoes. Return to boiling; reduce heat. Simmer, covered, about 5 minutes or more or just until zucchini is tender.
- Stir in the 2 tablespoons snipped basil. Season to taste with salt and pepper.
- Serve in soup bowls. If desired, sprinkle with shredded Parmesan cheese and additional fresh basil.
