Fennel Tomato Soup

Fennel Tomato Soup

This fast and flavorful soup has been a part of our easy dinner repertoire for years.  Fennel is an amazing vegetable that we love to grow and this simple soup lets its delicious taste really shine.

Tomato and fennel go together so well; this soup is packed with flavor despite a short ingredient list and prep time.  It’s well-suited to a busy weeknight dinner or even a quick lunch, as it’s on the table in about 20 minutes.

INGREDIENTS:

• 1 tbs. avocado or olive oil

• 4 Italian sausages of choice, sliced into half moons

• 1 large fennel bulb, diced

• 1 tsp. fennel seeds

• 1 tsp. Herbes De Provence Seasoning

• 2 tbs. white cooking wine, mirin, or water

• 1 large can (28oz.) or jar (32oz.) diced tomatoes

• 4 c. vegetable or bone broth

• Sea salt, to taste (we choose our Smoked Garlic Artisanal Salt here)

• Freshly ground black pepper

• 2 large handfuls baby greens (such as spinach, kale, chard or a mixture), chopped

INSTRUCTIONS:

1. Heat oil over medium. Add sausages and sauté until browned, about 5 minutes. 2. Add diced fennel bulb, fennel seeds and Herbes De Provence Seasoning. Sauté for another 4-5 minutes, until fennel is softened.

2. Pour in cooking wine or water and scrape all the yummy bits off the bottom of the pan.

3. Add tomatoes, broth, and season with salt & pepper. Cover pot and bring to a boil, then reduce heat to simmer for about 10 minutes.

4. Remove from heat and stir in chopped spinach.