Minestra Con I Finocchi(Fennel Soup) - cooking recipe

Ingredients

4 fennel bulbs
6 c. broth
1 Tbsp. chopped parsley
1 Tbsp. olive oil
salt and freshly ground pepper

Preparation

Clean the fennel bulbs and discard the stalks and tough outer layers.
Slice the bulbs thinly, then chop finely.
Place in a saucepan with the oil and cook over low heat for 10 minutes.
Pour in the broth, season with salt and pepper.
Bring to simmer. Simmer for 30 minutes, then pour the soup into a tureen.
Sprinkle with chopped parsley and serve.