1. Saute the onion in olive oil until it becomes soft. Add the garlic and continue sauteing for another minute over medium heat. 2. Add the fennel, zucchinis, tomatoes, and fresh basil. Stir well, reduce the heat to low-medium, and continue to saute for 2 or 3 minutes, watching that it does not stick to the bottom of the pot. 3. Pour the stock or water into the vegetable mixture. Add the wine and bring the soup to a boil. Stir well. Cover the pot and cook slowly for 30 minutes. Add the salt and pepper, stir again, and simmer the soup for 10 minutes more. Serve the soup hot. Garnish the top of each serving with fresh basil, finely chopped. Recipe by: Twelve Months of Monastary Soups. p. 135 Posted to MC-Recipe Digest V1 #649 by Sue
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|Serving Size: 1 Serving (535g)|
|Recipe Makes: 6|
|Calories from Fat: 32 (28%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 1020.7mg||35 %|
|Potassium 829.3mg||22 %|
|Total Carbohydrate 18.4g||5 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 13.4g|
|Protein 3.2g||5 %|
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Calories per serving: 113
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