Tomato and Fennel Soup

Ingredients:
2 tablespoons olive oil
1/2 cup Spanish olive, diced
1/2 teaspoon salt
4 cups canned tomatoes, diced with juice
1 tablespoon oregano, dried
1 teaspoon thyme, dried
2 teaspoons minced garlic
3/4 cup fennel, diced
1/2 teaspoon pepper
1 cup white wine
2 quarts vegetable stock
1 tablespoon basil, dried
1 tablespoon parsley, dried

Directions:

1. In a heavy three-gallon soup pot, heat olive oil.
2. Add garlic, onion, fennel, salt, pepper, and sugar. Cook until vegetables are tender.
3. Add remaining ingredients and bring the soup to a boil. Turn down heat and simmer for 30-40 minutes.

Reservations: 800-797-2350    ©2005 The Inn at New Berlin

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