• 2 Tbsp. olive oil
• 1/2 onion , chopped
• 1 stalk celery , chopped
• 1 clove garlic , minced
• 1 fennel bulb , chopped
• 1 can (14.5 ounces) diced tomatoes , undrained
• 1 cup chicken broth
• 2 Tbsp. chopped fresh basil
• Salt and freshly ground black pepper to taste

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.