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Zuppa povera (poor man's soup)
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Cozy and satisfying winter soup on a budget.
Ingredients:
  • 60ml olive oil
  • 2 garlic cloves, crushed
  • 4 fennel bulbs, sliced, fronds reserved
  • 1L (4 cups) chicken style liquid stock
  • 8 slices woodfired bread
  • 125.00 ml grated parmesan
Instructions:
  • "Turn your oven to a toasty 180°C."
  • In a large saucepan over medium heat, warm 1 tablespoon of oil. Sauté garlic for 1 minute. Add the sliced fennel (excluding the fronds) and cook for 5-10 minutes until golden. Pour in the stock, season with salt and pepper, then bring to a boil. Simmer for 10-15 minutes.
  • Brush both sides of the bread with the remaining olive oil and bake on a tray for 8-10 minutes until golden. Sprinkle with grated parmesan and bake for an additional 5 minutes until melted. Finely chop the reserved fennel fronds and stir into the soup. Divide the soup into four bowls and serve with the parmesan toasts.

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