Ingredients

2 tbsp olive oil

1/2 onion, chopped

1 stalk celery, chopped

1 clove garlic, minced

1 fennel bulb, chopped

1 can (14.5 oz) diced tomatoes

1 cup low-sodium chicken broth

2 tbsp chopped fresh basil

2 tbsp chopped parsley

salt and pepper to taste

Preparation

  1. In a large saucepan, heat olive oil over medium-high heat. Add onion, celery garlic and fennel. Cook until vegetables are tender, about 10 minutes.

  2. add tomatoes and broth; simmer 4 minutes. Remove from heat; add basil and parsley. Cool slightly. Puree in blender. Season to taste and serve hot.