Ingredients
- 8 basil leaves (fresh finely chopped)
- 6 tomatoes
- 4 garlic (cloves minced)
- 2 zucchini (diced)
- 1 onion (chopped)
- 1,400 ml vegetable broth
- 240 ml wine (white)
- 80 ml olive oil
- 2 slices bulbs fennel thinly (sliced)
- some basil leaf
3. Pour the stock or water into the vegetable mixture. Add the wine and bring the soup to a boil. Stir well. Cover the pot and cook slowly for 30 minutes. Add the salt and pepper, stir again, and simmer the soup for 10 minutes more. Serve the soup hot. Garnish the top of each serving with fresh basil, finely chopped.
