Directions:
- Saute fennel, onion and celery in butter and oil, but don't let them brown.
- Add garlic, pepper and zucchini, cook a few more minutes.
- Stir in flour 2 minutes.
- Add sugar and spices, wine and stock.
- Add tomatoes (drain and reserve juice first).
- Simmer 15 minutes until tender crisp, and add 2 cups reserved juice.
- Puree 1/2- 3/4 of the soup and return to the pot (you can leave it as chunky or smooth as you like)
- Serve with parmesan and fennel fonds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 197.7 Kcal (828 kJ) | ||
| Calories from fat | 91.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.18g | 16% | |
|---|---|---|---|
| Cholesterol | 23.95mg | 8% | |
| Sodium | 352.19mg | 15% | |
| Potassium | 451.27mg | 10% | |
| Total Carbs | 18.45g | 6% | |
| Sugars | 4.83g | 19% | |
| Dietary Fiber | 2.97g | 12% | |
| Protein | 5.53g | 11% | |
| Vitamin C | 18.9mg | 32% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 5.2mg | 29% | |
| Calcium | 66.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 75.08 Kcal (314 kJ) | ||
| Calories from fat | 34.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.86g | 16% | |
|---|---|---|---|
| Cholesterol | 9.1mg | 8% | |
| Sodium | 133.76mg | 15% | |
| Potassium | 171.39mg | 10% | |
| Total Carbs | 7.01g | 6% | |
| Sugars | 1.83g | 19% | |
| Dietary Fiber | 1.13g | 12% | |
| Protein | 2.1g | 11% | |
| Vitamin C | 7.2mg | 32% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 2mg | 29% | |
| Calcium | 25.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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