Italian

Vegetarian Times Fennel and Tomato Soup is for Soup.

Vegetarian Times Fennel and Tomato Soup takes several minutes to prepare.

Vegetarian Times Fennel and Tomato Soup takes several minutes to cook.

Vegetarian Times Fennel and Tomato Soup makes 6 servings.

The ingredients for Vegetarian Times Fennel and Tomato Soup are:

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

Here is how you make Vegetarian Times Fennel and Tomato Soup:

Heat oil in soup pot over medium heat. Add fennel, and saut? 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 6Number of Servings: 6Recipe submitted by SparkPeople user MISSKITTY2010.

The nutritional information for Vegetarian Times Fennel and Tomato Soup is:

• Servings Per Recipe: 6
• 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

Vegetarian Times Fennel and Tomato Soup is Italian cuisine.

The dietary needs meet for Vegetarian Times Fennel and Tomato Soup is Vegetarian