Vegetarian Times Fennel and Tomato Soup
- Number of Servings: 6
Ingredients
Directions
3 Tbs. olive oil 1 large fennel bulb, diced (4 cups) 3 vegan Italian sausages, sliced into ˝-inch-thick rounds (2 cups) 1 tsp. fennel seeds 2 Tbs. dry vermouth, dry white wine, or water 4 cups low-sodium vegetable broth 1 28-oz. can crushed tomatoes, preferably San Marzano 3 Tbs. chopped fresh Italian parsley
Heat oil in soup pot over medium heat. Add fennel, and sauté 3 to 5 minutes. Stir in sausages and fennel seeds, and cook 5 to 7 minutes, or until fennel seeds are slightly softened and bits of sausage are stuck to bottom of pan. Add vermouth, and cook 5 to 10 seconds to deglaze pan, scraping up any brown bits. Add broth, tomatoes, and parsley; cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Season with salt and pepper, if desired.
Serving Size: Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user MISSKITTY2010.
Serving Size: Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user MISSKITTY2010.
Nutritional Info Amount Per Serving
- Calories: 115.4
- Total Fat: 8.3 g
- Cholesterol: 0.0 mg
- Sodium: 276.8 mg
- Total Carbs: 7.0 g
- Dietary Fiber: 2.3 g
- Protein: 2.9 g
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