nutritional information

Per :

  • Calories: 163
  • Protein: 6
  • Total Fat: 8
  • Saturated Fat: 2
  • Carbohydrates: 19
  • Cholesterol: 0
  • Sodium: 380
  • Fiber: 5
  • Sugar: 2
Vegan

Fennel and Tomato Soup

Fennel and Tomato Soup

30 minutes or fewer

Fennel and tomato pair nicely for an Italian-style tomato soup. Save fennel fronds to use as a garnish.
  • 3 Tbs. olive oil
  • 1 large fennel bulb, diced (4 cups)
  • 3 vegan Italian sausages, sliced into ½-inch-thick rounds (2 cups)
  • 1 tsp. fennel seeds
  • 2 Tbs. dry vermouth, dry white wine, or water
  • 4 cups low-sodium vegetable broth
  • 1 28-oz. can crushed tomatoes, preferably San Marzano
  • 3 Tbs. chopped fresh Italian parsley

Heat oil in soup pot over medium heat. Add fennel, and sauté 3 to 5 minutes. Stir in sausages and fennel seeds, and cook 5 to 7 minutes, or until fennel seeds are slightly softened and bits of sausage are stuck to bottom of pan. Add vermouth, and cook 5 to 10 seconds to deglaze pan, scraping up any brown bits. Add broth, tomatoes, and parsley; cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Season with salt and pepper, if desired.

January/February 2012 p.28

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comments

This soup was delicious and surprisingly filling!

Lori Tolen - 2012-04-09 00:29:44

This was amazing! Love the fennel flavor, it was even better the next day once those flavors meld. I also added a little cooked whole wheat pasta towards the end, delicious!

Katie - 2012-01-08 22:46:43