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Vegetable Soup with Fennel and Pine-Nut Toasts
Date added: September 29, 2008
- Servings: 4 change
- Calories per serving: 942
- Prep time: 10
- Cook time: 25
Ingredients
- 3 tablespoons extra-virgin olive oil (EVOO)
- 2 large bulbs fennel quartered, cored and coarsely chopped, fronds reserved for garnish
- 1 large onion chopped
- 4 ribs celery with leafy tops thinly sliced on an angle
- 3 carrots peeled and thinly sliced on en angle
- 4 cloves garlic finely chopped
- 1 bay leaf
- salt
- pepper
- 2 32 ounce container (8 cups) chicken broth
- 1/2 pound egg noodles
- 1/2 cup grated parmigiano -reggiano cheese
- 1/4 cup pine nuts chopped
- 4 tablespoons butter softened
- 1/2 loaf ciabatta bread split
- 2 teaspoons lemon peel grated
Recipe Method
1. In a soup pot, heat the EVOO, 3 turns of the pan, over medium high heat. Add the fennel, onion, celery, carrots, garlic and bay leaf; season with salt and pepper and cook until vegetables are softened 10 minutes. Add the chicken broth and bring to a boil. Stir in the egg noodles and cook until al dente, about 10 minutes.
2. Preheat the broiler. Using a food processor, combine the cheese, nuts and butter. Lightly toast he ciabatta halves under the broiler for about 2 minutes. Spread the cheese mixture on the toast and melt under the broiler. Cut into eighths.
3. Discard the bay leaf; sprinkle the fennel fronds on the soup. Add the lemon peel. Ladle the soup into bowls and serve with the toast for dunking.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 942 | 47% |
| Fat 37g | 56% |
| Cholesterol 93mg | 31% |
| Sodium 2,251mg | 94% |
| Carbohydrates 125g | 47% |
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