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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Serve plain or with a garlic and cheese pesto, (recipe included). Ingredients:
2 teaspoons olive oil |
1 cup finely chopped onion |
1 cup fennel or 1 cup celery, finely chopped |
1 cup peeled and diced carrot |
salt and pepper |
1 (14 ounce) can low-sodium tomatoes, pureed ed with their juice |
2 1/2 cups low sodium chicken broth |
1/4 teaspoon dried basil |
1/4 teaspoon fennel seed, crushed |
1 (9 ounce) can cannellini, drained and rinsed |
1 garlic clove, minced |
1 tablespoon fresh basil, minced or 1 teaspoon dried basil, crumbled |
1 tablespoon minced parsley |
1 tablespoon grated parmesan cheese |
1 tablespoon olive oil |
Directions:
1. In a large saucepan, heat the oil over moderate heat.
2. Add the onion, fennel, carrots, salt and pepper. Saute for 5 minutes.
3. Add the tomatoes, stock, basil, and fennel seeds and bring to a boil. Cover, lower the heat, and simmer for 10 minutes.
4. Add the cannellini and simmer 3 minutes longer until heated through.
5. Meanwhile, if using the pesto, combine the garlic, basil, parsley, cheese, and oil in a small bowl and with the back of a spoon, mash the mixture into a paste.
6. Ladle the soup into bowls and garnish each one with a dollop of the pesto.
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