Zuppa povera (poor man's soup)
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Why I Love This Recipe
So easy and warming whats not to like
Ingredients You'll Need
1/4 cup (60ml) olive oil
2 garlic cloves, crushed
4 fennel bulbs, sliced, fronds
reserved
2-3 sticks celery with leaves sliced
1L (4 cups) chicken stock
8 slices bread
1/2 cup grated parmesan
Directions
Preheat the oven to 180°C.
Heat 1 tablespoon of the oil in a large saucepan over medium heat, add garlic and cook for 1 minute. Add the sliced fennel (not the fronds) and fry 5-10 minutes until fennel begins to turn golden. Add the stock, season with salt and pepper and bring to the boil then add celery . Simmer for 10-15 minutes.
Meanwhile, brush the bread on both sides with remaining olive oil, place on a tray and bake for 8-10 minutes or until golden. Top with the grated parmesan and return to the oven for a further 5 minutes or until melted. Finely chop the reserved fennel fronds and add to the soup, stirring to combine. Divide the soup between four bowls and serve with the parmesan toasts.
Pairs Well With
This is a great base to other root veggies to
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