| 1 | tablespoon olive or vegetable oil |
| 2 | medium bulbs fresh fennel, chopped (3 cups) |
| 1 | large onion, chopped (1 cup) |
| 1 | clove garlic, finely chopped |
| 1 | can (28 oz) Muir Glen® organic whole peeled tomatoes, undrained |
| 1 3/4 | cups Progresso® reduced-sodium chicken broth (from 32-oz carton) or 1 can (14 oz) vegetable broth |
| 1/4 | teaspoon coarse salt (kosher or sea salt) |
| 1/8 | teaspoon pepper |
Serve with...
Italian Roast Pork with Rosemary
Total Time:
1 hour 25 min
| 1. | 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. |
| 2. | Reduce heat. Cover; simmer 20 to 25 minutes or until vegetables are soft. |
| 3. | Carefully pour half of the mixture into blender. Cover; blend on high speed about 30 seconds or until smooth. Return to saucepan. Repeat with remaining mixture. Keep warm over low heat until serving. |
| No change. |
|
| Serve this soup topped with a handful of herb-flavored croutons and a sprinkling of Parmesan cheese. |
Nutrition Information:
80 ( 25); 2 1/2g ( 0g, 0g); 0mg; 440mg; 12g ( 3g, 5g); 3g 6%; 15%; 8%; 10% 1/2 ; 1 ; 1/2 1