Triple-Whammy Saffroned Tomato-Fennel Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Healthy bonus: Fiber from tomatoes; calcium from basil and fennel Ingredients:
1 1/2 tbsp olive oil |
1 medium onion, diced |
1 fennel bulb, trimmed and diced, fronds reserved for garnish |
1 clove garlic, minced |
1/2 to 1 tsp saffron threads |
1/4 cup dry white wine |
1/4 cup fresh basil, finely shredded |
1 can (28 oz) chopped tomatoes |
1/4 cup roughly chopped fresh basil |
Directions:
1. In a large saucepan, heat oil over medium-low. Add onion, fennel, and garlic; cover and cook about 10 minutes. In a large metal spoon or small pan, heat saffron over low heat until dry, about 10 seconds. Grind to a powder with the back of a spoon and steep in 1 tbsp boiling water to release flavor, about 1 minute. Add wine and spoonful of saffron to pan, then stir in shredded basil. Bring to a boil over medium-high heat; reduce heat to low and simmer 1 to 2 minutes. Add tomatoes, their juice, and 1 cup water. Return to a boil over high heat; reduce heat to low and simmer, partially covered, about 30 minutes. Garnish with fennel fronds and chopped basil.
2. Nutritional analysis per serving 256 calories, 10.5 g fat (1.4 g saturated fat), 34.7 g carbohydrates, 5.7 g protein, 11.2 g fiber Nutritional analysis provided by Self
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