I stumbled upon this recipe accidentally, and it fitted my plans for the cold night precisely. It is fairly easy to make, quite quick, too, and it is warm, delicious, and filling.
I made two separate batches, mine had fennel in it! From our garden! Mark didn't want fennel in his, because "it's gross". I had his version tonight, and indeed, both were good, even though both didn't have celery, and both were equally HOT.
My soup. Yes, the spinach is also fresh from the garden!
Mark's soup - sans fennel
I used the insides of the bread bowls Mark made ages ago, but any old bread will do, I believe.
Okay, here are the directions:
On medium-high heat with 1 T olive oil, saute:
- 1/2 onion, finely chopped
- 4 cloves garlic, chopped
- 1 stalk celery, diced (optional)
- crushed red pepper, salt, and pepper, to taste
- 1 bulb of fennel, sliced (optional)
- 4 c vegetable broth
- 1 small can of diced tomatoes
- cubed bread (about 1/2 of a small loaf)
- a bunch of spinach, cut to manageable pieces
- 2 T Parmesan (or Romano) cheese