Pesto Tomato Soup With Fennel and Basil
2 tablespoons olive oil
1 medium onion, diced
1 fennel bulb, trimmed and diced
1 garlic clove, minced
1/4 cup dry white wine
1/2 to 1 teaspoon saffron threads, pulverized then
steeped in 1 tablespoon boiling water
1/4 cup fresh basil leaves, finely shredded
4 cups peeled and finely chopped tomatoes and juice or
use a 2-pound can of tomatoes
1 cup water
salt and pepper to taste
1/4 to 1/2 cup basil leaves for garnish
In a large saucepan, heat oil over medium-low heat,
then add onion, fennel and garlic. Cover and cook
gently for about 10 minutes. Pour in the wine and
steeped saffron, then stir in the basil. Bring to a
boil over medium-high heat, then reduce the heat to
low and simmer for 1 to 2 minutes. Add tomatoes with
juice and water. Return to boil over high heat, then
reduce the heat to low and simmer for about 30
minutes, partially covered. To serve, add salt and
pepper, then stir in the additional basil garnish.
Ladle the soup into bowls.
Serves 2 to 4.
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