PREP TIME 15 Min
TOTAL TIME 40 Min
2 medium bulbs fresh fennel, chopped (3 cups)
1 large onion, chopped (1 cup)
28 oz peeled tomatoes, undrained - (I used fresh tomatoes that I had cooked before freezing)
1 3/4 cups reduced-sodium chicken broth
1 T finely chopped Italian parsley
2 T. finely chopped basil
1/4 teaspoon salt
Several grinds of black pepper
In 4-quart saucepan, heat oil over medium heat. Cook fennel, onion and garlic in oil about 5 minutes, stirring occasionally, until crisp-tender. Stir in tomatoes, broth, salt and pepper, breaking up tomatoes with spoon. Heat to boiling.
Reduce heat. Cover; simmer 20 to 25 minutes or until vegetables are soft.
originally from Betty Crocker