Ingredients
1 tomato
1 large fennel bulb
1 tsp. fennel seeds
2 tbs. dry vermouth
3 tbs. olive oil
3 tbs. chopped fresh Italian parsley
4 cups vegetable broth<
Method:
1. Heat oil in soup pot over medium heat. Add fennel, and saute for 3 to 5 minutes.
2. Add vermouth, and cook 5 to 10 seconds to deglaze pan, scraping up any brown bits.
3. Add broth, tomatoes, and parsley; cover, and bring to a boil.
4. Reduce heat to medium-low, and simmer 10 minutes. Season with pepperand salt , if desired.