Spring Vegetable Soup

• olive oil↗3 tablespoons
• onion↗1 cup

  chopped (1 large)

• fresh fennel↗1⁄2 cup

  chopped

• garlic cloves↗3

  minced

• vegetable broth or reduced-sodium chicken broth↗3

  (14 1/2 ounce) cans (5 1/4 cups)

• fresh asparagus spears↗1 1⁄2 lbs

  trimmed and cut into 1-inch pieces (4 cups)

• zucchini2

  medium, halved lengthwise and cut into 1/4-inch-thick slices (2 1/2 cups)

• roma tomatoes↗1

  chopped (1 cup) or (14 ounce) can diced tomatoes, with juice

• fresh basil↗2 tablespoons

  snipped

• salt↗

  to taste

• fresh ground black pepper↗

  to taste

• parmesan cheese↗

  shredded, for garnish (optional)

• fresh basil

  snipped, for garnish (optional)

Step-by-step instructions

1. 1

   (To prep fennel, carefully cut off and discard stalks. Remove any wilted outer layers and cut a thin slice from the base of the bulb. Cut out and discard the tough core. Cut the fennel bulb into quarters. Chop quarters into 1/2-inch pieces.).

2. 2

   (To prep asparagus, start at the base end of each spear and bend the spear until you find a place where it breaks easily. Break off the woody base and discard. If desired, use a knife or vegetable peeler to remove the tiny scales from the stalk.).

3. 3

   In a 4-quart Dutch oven over medium heat, heat oil. Add onion, fennel, and garlic; cook for 8-10 minutes or until onion is tender and starts to caramelize, stirring frequently.

4. 4

   Stir in broth. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes.

5. 5

   Stir in asparagus, zucchini and tomatoes. Return to boiling; reduce heat. Simmer, covered, about 5 minutes or more or just until zucchini is tender.

6. 6

   Stir in the 2 tablespoons snipped basil. Season to taste with salt and pepper.

7. 7

   Serve in soup bowls. If desired, sprinkle with shredded Parmesan cheese and additional fresh basil.