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SERVES:
6

INGREDIENTS:

• 1 bulb fennel


• 1 medium-large white onion


• 2 cloves garlic


• Olive oil for sautéing vegeables


• 1 28-ounce can crushed tomatoes


• 4 cups vegetable stock


• Salt and pepper to taste


• Approx. 3/4 cup ricotta cheese


• Approx. 1/2 cup grated parmesan cheese


• Black pepper to taste


• sliced baguette, toasted as needed

PROCEDURE:

Mince a couple of cloves of garlic and also thinly slice a medium white onion and then cut the fennel lengthwise into quarters and thinly slice those pieces crosswise.

Once that is all sliced and ready to go, add a good splash of olive oil to a large heavy bottomed soup pot, on medium high heat and, when the oil is hot, add the onions, garlic and fennel and cook that until it softens up quite a bit.

While you're keeping your eye on that, use a mixing bowl to combine a good dollop of ricotta cheese with a lesser amount of grated parmesan cheese and a good crack of black pepper and mix it up.

It's okay if the fennel and onions are starting to caramelize a little bit and, once they are nice and soft, add one 28-ounce can crushed tomatoes and 4 cups vegetable stock.

Let that come up to a nice simmer and go along like that so the flavors come together and the vegetables really become nice and soft.

After 15 minutes or so, use a hand to puree the soup…..then season it to taste and serve it up in individual bowls with a ricotta cheese crostini right on top.

HINTS:

Toast the sliced baguette at any point during this process….it doesn't need to be hot to serve.