Serves 3-4

• 1 onion, chopped
• 2 cloves garlic, minced
• 1 fennel bulb, chopped (substitutes: celery, fennel seeds)
• 2 cups crusty stale bread, cut into 1 inch cubes
• 1 (12 oz.) can of chopped plum tomatoes
• 3 cups chicken stock
• 1/4 cup red wine
• 1/2 cup chopped fresh basil (substitutes: dried basil, thyme or parsley)
• 1/2 cup Parmesan, shredded

Serves 3-4

• 1 onion, chopped
• 2 cloves garlic, minced
• 1 fennel bulb, chopped (substitutes: celery, fennel seeds)
• 2 cups crusty stale bread, cut into 1 inch cubes
• 1 (12 oz.) can of chopped plum tomatoes
• 3 cups vegetable stock
• 1/4 cup red wine
• 1/2 cup chopped fresh basil (substitutes: dried basil, thyme or parsley)
• 1/2 cup Parmesan, shredded

1. Soak the bread in cold water.
2. Saute onion and fennel with olive oil in a large pot for about 5 minutes.
3. Add the minced garlic.
4. After about a minute, add the tomatoes, stock and wine.
5. Tightly squeeze out the bread, then add to the pot. Let cook for 40 minutes.
6. Add the basil and Parmesan cheese. Cook for another few minutes.
7. Serve hot with some extra shredded Parmesan on top.

1. Soak the bread in cold water.
2. Saute onion and fennel with olive oil in a large pot for about 5 minutes.
3. Add the minced garlic.
4. After about a minute, add the tomatoes, stock and wine.
5. Tightly squeeze out the bread, then add to the pot. Let cook for 40 minutes.
6. Add the basil and Parmesan cheese. Cook for another few minutes.
7. Serve hot with some extra shredded Parmesan on top.