Fennel, Zucchini & Tomato Soup
Sauté 1 large chopped onion in 1/3 c.olive oil until it becomes soft. Add the 4 cloves minced garlic and continue sautéing for another minute. Add 4 c. thinly sliced fennel, 2 med. zucchinis diced, 6 peeled & chopped tomatoes, and 8 finely chopped fresh basil leaves. Stir well, reduce the heat to low-medium, and continue to sauté for 2 or 3 minutes. Add 6 c. vegetable or chicken broth or water into the vegetable mixture. Add 1 c. white wine and bring the soup to a boil. Stir well. Cover the pot and cook slowly for 30 minutes. Add salt and pepper. Serve hot. Garnish with fresh basil.