Ingredients

2-3 fennel bulbs

olive oil 2 tbsp

1 large onion coarsley chopped

6 garlic cloves minced

2 cans 35 oz each italian plum tomatoes

2 cups canned chicken broth

Preparation

cut tops from fennel and reserve leafy tops. coarsely chop 2 bulbs. heat oil in a large stock pot or dutch oven. Add fennel, onion and 4 garlic cloves and cook until limp (15 min) season with salt and pepper

Add tomatoes and liquid and simmer uncovered for 30 min

process in food processor or immersion mixer. if you want it really smooth pass thru a food mill

next part is optional - saute remaining fennel in butter, add 2 garlic cloves, chop leafy tops and add to fennel and add to soup. simmer for 5 min.