Meanwhile, brush the bread on both sides with remaining olive oil, place on a tray and bake for 8-10 minutes or until golden. Top with the grated parmesan and return to the oven for a further 5 minutes or until melted. Finely chop the reserved fennel fronds and add to the soup, stir to combine. Divide the soup between four bowls and serve with the parmesan toasts.
Zuppa povera (poor man’s soup)
1/4 cup (60ml) olive oil
2 garlic cloves, crushed
4 fennel bulbs, sliced, fronds reserved
1L (4 cups) Campbell’s Real Stock Chicken
8 slices woodfired bread
1/2 cup grated parmesan
Preheat the oven to 180°C.
Heat 1 tablespoon of the oil in a large saucepan over medium heat, add garlic and cook for 1 minute. Add the sliced fennel (not the fronds) and fry 5-10 minutes until fennel begins to turn golden. Add the stock, season with salt and pepper and bring to the boil. Simmer for 10-15 minutes.