1. (To prep fennel, carefully cut off and discard stalks. Remove any wilted outer layers and cut a thin slice from the base of the bulb. Cut out and discard the tough core. Cut the fennel bulb into quarters. Chop quarters into 1/2-inch pieces.). 2. (To prep asparagus, start at the base end of each spear and bend the spear until you find a place where it breaks easily. Break off the woody base and discard. If desired, use a knife or vegetable peeler to remove the tiny scales from the stalk.). 3. In a 4-quart Dutch oven over medium heat, heat oil. Add onion, fennel, and garlic; cook for 8-10 minutes or until onion is tender and starts to caramelize, stirring frequently. 4. Stir in broth. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. 5. Stir in asparagus, zucchini and tomatoes. Return to boiling; reduce heat. Simmer, covered, about 5 minutes or more or just until zucchini is tender. 6. Stir in the 2 tablespoons snipped basil. Season to taste with salt and pepper. 7. Serve in soup bowls. If desired, sprinkle with shredded Parmesan cheese and additional fresh basil. ---------------------------------------------------------------------------
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Ingredients
