FENNEL VEGETABLE SOUP RECIPES

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VEGETABLE SOUP WITH FENNEL, HERBS AND PARMESAN BROTH RECIPE



Vegetable Soup with Fennel, Herbs and Parmesan Broth Recipe image

The Good News Antioxidant-rich fennel is one of several good-for-you ingredients in this wonderful soup. Viana La Place simmers Parmigiano-Reggiano rinds in the broth to give it a rich, cheesy flavor. It's another example of the "nothing wasted" approach that Italians take to their cooking: "I also strain the soup and use the broth as a base for other dishes," La Place says. More Healthy Vegetable Dishes

Provided by Viana La Place

Total Time 1 hours 0 minutes

Yield 4

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
3 carrots, halved lengthwise and thinly sliced crosswise
2 celery ribs, halved lengthwise and thinly sliced crosswise
2 leeks, white parts only, halved lengthwise and thinly sliced crosswise
1 fennel bulb—halved, cored and thinly sliced
1 medium tomato, cut into 1/2-inch dice
2 bay leaves, preferably fresh
6 cups water
One 3-inch square Parmigiano-Reggiano rind
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped basil
Salt and freshly ground pepper
1/4 cup freshly grated Parmigiano-Reggiano cheese

Steps:

  • Heat the olive oil in a large soup pot. Add the garlic and cook over moderate heat, stirring, until fragrant, about 2 minutes. Add the carrots, celery, leeks and fennel and cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the tomato and bay leaves and cook until the vegetables are tender, about 5 minutes. Add the water and the cheese rind and bring to a simmer. Cover partially and cook over moderately low heat until the vegetables are very tender, about 30 minutes.
  • Discard the cheese rind and bay leaves. Stir in the parsley and basil and season the soup with salt and pepper. Ladle into bowls, sprinkle with the grated cheese and serve.

FENNEL SOUP RECIPE | ALLRECIPES



Fennel Soup Recipe | Allrecipes image

This soup is so easy to prepare and tastes better than most soups you could buy. Mild onion and anise flavored - it's awesome!

Provided by ADAMGODES

Categories     Soups, Stews and Chili Recipes    Soup Recipes

Total Time 32 minutes

Prep Time 7 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 4

¼ cup butter
5 fennel bulbs, trimmed and quartered
1 (32 fluid ounce) container vegetable broth
salt and pepper to taste

Steps:

  • Melt the butter in a large skillet over medium heat. Add the quartered fennel bulbs; cook and stir until golden brown, about 10 minutes. Pour in the broth, and simmer until fennel is tender, about 15 more minutes. Ladle into soup bowls, and season with salt and pepper.

Nutrition Facts : Calories 222.4 calories, CarbohydrateContent 26.3 g, CholesterolContent 30.5 mg, FatContent 12.6 g, FiberContent 10.1 g, ProteinContent 4.7 g, SaturatedFatContent 7.3 g, SodiumContent 693.8 mg, SugarContent 3.5 g

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