Zuppa povera (poor man’s soup)

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.

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.

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