*  Exported from  MasterCook  *
 
                     Fennel, Zucchini, And Tomato Soup
 
 Recipe By     : Twelve Months of Monastary Soups.  p.  135
 Serving Size  : 6    Preparation Time :0:00
 Categories    : New Text Import                  Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Large         Onion -- Chopped
      1/3  Cup           Olive Oil
    4      Cloves        Garlic -- Minced
    2      Bulbs         Fennel -- Thinly Sliced
    2      Medium        Zucchini -- Diced
    6                    Tomatoes, Peeled, Seeded -- Chopped
    8                    Fresh Basil Leaves -- Finely Chopped
    6      Cups          Vegetable Broth, Or Chicken Broth -- Or Water
    1      Cup           White Wine
                         Salt And Pepper -- To Taste
                         Fresh Basil Leaf -- For Garnish
 
 1.  Saute the onion in olive oil until it becomes soft.  Add the garlic and
 continue sauteing for another minute over medium heat.
 
 2.  Add the fennel, zucchinis, 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.
 
 3.  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.
 
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