Fennel, Zucchini and Tomato Soup

Fennel, Zucchini, and Tomato Soup
12 Months of Monastery Soup, by Brother Victor-Antoine d’Avila-Latourrette, pg 135

1 large onion, chopped
1/3 cup olive oil
4 garlic cloves, minced
2 fennel bulbs, thinly sliced
2 medium-sized zucchinis, sliced
6 tomatoes, peeled, sliced and chopped (or 1 28 oz can)
8 fresh basil leaves
6 cups chicken or vegetable stock
1 cup white wine
salt and pepper to taste
fresh basil for garnish

If using fresh tomatoes, blanch them in hot water to make peeling easier.

Heat the oil in a soup pot. Sauté the onion for 2 minutes. Add the garlic and sauté for one additional minute. Add the fennel, zucchini, tomatoes and basil. Stir well, reduce the heat to medium-low and continue to sauté for 2-3 minutes.

Add the stock or water and the wine. Bring to a boil. Reduce heat and cook slowly for 30 minutes. Add salt and pepper to taste, simmer for 10 more minutes. Serve soup hot. Garnish with chopped fresh basil.

How I did it: I used vegetable broth and it was very light. I like fennel so I really enjoyed this soup.