Fennel, Zucchini, and Tomato Soup

• 1 large onions chopped
• 13 cup olive oil
• 4 cloves garlic minced
• 2 bulbs fennel bulb sliced
• 2 medium zucchini diced
• 6 each tomatoes peeled, seeded, chopped
• 8 each basil chopped
• 6 cups vegetable stock
• 1 cup white wine
• 1 x salt and black pepper to taste
• 1 x basil

1. Saute the onion in olive oil until it becomes soft.
2. Add the garlic and continue sauteing for another minute over medium heat.
3. Add the fennel, zucchini, tomatoes, and fresh basil.
4. 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.
5. Pour the stock or water into the vegetable mixture.
6. Add the wine and bring the soup to a boil.
7. Stir well.
8. Cover the pot and cook slowly for 30 minutes.
9. Add the salt and pepper, stir again, and simmer the soup for 10 minutes more.
10. Serve the soup hot.
11. Garnish the top of each serving with fresh basil, finely chopped.

onions, olive oil, garlic, fennel, zucchini, tomatoes, basil, vegetable stock, white wine, salt, basil

Taken from recipeland.com/recipe/v/fennel-zucchini-tomato-soup-39608 (may not work)