Recipe for Health: Zuppa di Carote & Finocchio

(Carrot and Fennel Soup)

By Sandy Todd Webster
Dec 11, 2014

Italian cooking is simplicity defined. This soup makes the most of easily accessible winter vegetables and blends them into a delicious, hearty lunch or dinner that will warm and cheer you and your family on a cold winter night.

Chef Gina Stipo is an Italian-American whose enthusiasm for the cuisine and wines of Tuscany inspired her to make Siena the base from which to pursue her culinary passions. Her cooking classes in Tuscany are taught in English and are accompanied by the history and anecdotes of the Siena area.

“Italians revel in the joy and community that good food fosters,” says Gina. “I love master and delicious to eat. The pairing of our daily menus with local wines makes for an unforgettable dining living and working in Tuscany because the people and culture are so closely connected to the foods they eat and the wines they drink. We use the freshest of ingredients to prepare classic Tuscan dishes that are easy to experience!”

Stipo demystifies cooking for her students. “Armed with a little knowledge and great fresh ingredients, anyone can excel in the kitchen!” she says. Learn more about her culinary tours and cooking classes at http://eccolacucina.com.

1 lb carrots, cleaned and chopped
1 lb fresh fennel, chopped
1 onion, chopped
olive oil
3 C chicken or vegetable broth or water sea salt
white pepper

Sauté onion in olive oil until soft. Add carrots and fennel. Cook over medium heat, covered, until the veggies are very soft (at least 30 minutes), adding a small amount of water or broth to prevent the vegetables from sticking or burning. Add salt while cooking. Remove from heat, add broth and purée with an immersion blender until smooth. Consistency should be of a thick soup. Add additional broth if you deem it to be too thick. Before serving, reheat and stir in a light grinding of white pepper. May be topped with chopped fennel fronds and croutons.

Source: Recipe reprinted with permission from Chef Gina Stipo, author, Ecco La Cucina, http://eccolacucina.com/cookbook/.

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Sandy Todd Webster

Sandy Todd Webster is the editor in chief of IDEA’s award-winning publications. She is Precision Nutrition Level 1 certified and is a Rouxbe Certified Plant-Based Professional cook.

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