A glorious combination of flavors and textures; This soup is clean, full of flavor and delicious.

• 3 tablespoons olive oil
• 1 medium onion, diced
• 2 fennel bulbs, trimmed and diced, fronds reserved for
• garnish
• 2 garlic cloves, peeled and minced
• Pinch of saffron threads, ground
• 1/2 cup dry white wine
• 1 28-oz. can chopped tomatoes
• 2 cups chicken or vegetable broth
• 1/4 cup fresh basil, chiffonade (cut into thin ribbons)

In a large saucepan, heat the oil over medium heat. Add the onion, fennel and garlic and sauté about 10 minutes or until onion and fennel are tender. Add the wine and ground saffron to the pan, and cook for 1 minute. Add tomatoes, their juice and the broth. Bring the soup to a boil, then reduce the heat to low and simmer, partially covered, for 30 minutes. Serve garnished with fennel fronds and basil chiffonade.

Serves 6