Triple-Whammy Saffroned Tomato-Fennel Soup

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Ingredients

1 1/2 tablespoons olive oil

1 medium onion, diced

1 fennel bulb, trimmed and diced, fronds reserved for garnish

1 clove garlic, minced

1/2 to 1 teaspoon saffron threads

1/4 cup dry white wine

1/4 cup fresh basil, finely shredded

1 can (28 oz) chopped tomatoes

1/4 cup roughly chopped fresh basil

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