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Tomato-Fennel Soup

4 faves
Nutrition per serving    (USDA % daily values)
CAL
174
FAT
14%
CHOL
0%
SOD
7%

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Ingredients for 4 servings

1 quart of vegetable stock, with 2 cups of canned tomatoes, 1/2 teaspoon of fennel seed and 1/2 teaspoon of anise seed added

1 tablespoon of extra-virgin olive oil

1 large yellow onion, diced

salt

1 teaspoon of anise seed, ground

1 teaspoon of fennel seed, ground

4 garlic cloves, chopped finely

2 medium-sized carrots, diced, about one cup

2 medium-sized fennel bulbs, quartered lengthwise, cored, and thinly sliced

1/2 cup of dry sherry

2 pounds of fresh tomatoes, peeled, seeded, and pureed

pepper

sugar

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