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Fennel, Zucchini, Basil & Tomato Soup


1 medium onion, chopped
2 to 3 tablespoons olive oil
2 cloves garlic, minced
1 bulb fennel, thinly sliced
1 medium zucchini, diced
3 tomatoes, peeled, seeded, chopped
4 fresh basil leaves, finely chopped
3 cups vegetable broth, chicken broth or water
1/2 cup white wine
salt and pepper, to taste
fresh basil, for garnish


  1. Sauté onion in olive oil until soft. Add garlic and continue sautéing for 1 minute more over medium heat.
  2. Add the fennel, zucchini, tomato and basil. Stir well, reduce the heat to medium low, and continue to sauté for 2 or 3 minutes, watching that it does not stick.
  3. Pour the stock or water into the vegetable mixture. Add the wine and bring the soup to a boil. Stir well.
  4. Cover the pot and cook slowly for 30 minutes.
  5. Add the salt and pepper, stir again and simmer for 10 minutes more. Serve hot.
  6. Garnish each serving with fresh basil, finely chopped.

Serves 3