Servings: Serves 4
In a large saucepan, heat the olive oil over medium-high heat. When hot, add the onion, celery, garlic and fennel. Cook until the vegetables are tender, about 4 minutes.
Add the tomatoes and chicken broth and simmer 3 to 4 minutes.
Remove from the heat and add the basil and parsley. Puree the soup with an emersion blender or cool slightly and puree in a standard blender.
Season with salt and pepper. Serve hot.
Back to the Family © 2007 by Thomas Nelson Publishers.
Published on September 04, 2009