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Ingredients

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Fennel Soup

Fennel Soup

35 min.
Time:
556
calories
Calories:
Ingredientsfor  
Ingredients
1 kilogram Fennel bulb (with the fronds)
1 bunch scallions
3 Tbsps chopped parsley
6 Tbsps olive oil
1 sm can chickpeas (240 g drained)
salt
freshly ground peppers
4 slices white bread
1 small garlic clove (cut crosswise)
4 Tbsps freshly grated pecorino romano
Preparation
1.

Rinse and trim the fennel. Remove the fronds and set aside. Quarter and julienne the root. Rinse and trim the scallions, then thinly slice.

2.

Sauté the vegetables in 4 tablespoons of the oil for 1 minute, stirring constantly. Add 1 1/4 L (approximately 1 1/4 quart) of boiling water, cover, and cook for 20 minutes over low heat. Rinse the chickpeas in a colander. Add to the soup with the parsley, then season to taste with salt and pepper. Chop the fennel fronds. Toast the bread slices in the olive oil on both sides until they begin to brown.  Remove from the pan and rub with the garlic. Divide the bread into soup bowl, sprinkle with the cheese, and top with the hot soup. Garnish with the fennel fronds and serve.

Nutritional values
1 serving contains
(Percentage of daily recommendation)
Calorie556 cal.(26 %)
Protein18.14 g(19 %)
Fat27.6 g(24 %)
Carbohydrates65.98 g(44 %)
Sugar added0 g(0 %)
Roughage17.06 g(57 %)
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