2 tsp olive oil
2 c chopped onion (I told you to make extra onions)
2 c chopped fennel bulb
2 cloves garlic, minced
4 c organic vegetable broth
1 28 oz can diced tomatoes undrained1 thyme sprig (I just tossed in some dried thyme)
1/4 tsp salt
1/4 tsp ground pepper
Heat oil in a large Dutch oven over medium-high heat. Add onion to pan; sauté 3 min. Add fennel; sauté 3 min. Add garlic; sauté 5 min. (Ok let's be frank ... I just tossed them all in together and sautéed until they were tender.)
Add broth, tomatoes and thyme and bring to a boil. Simmer 35 minutes. Season with salt and pepper. Blend and enjoy.
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