Fennel Soup Recipe

Fennel Soup

1 quart chicken broth
2 cups water
1 can garbanzo beans
4 garlic cloves (minced)
1 TBS olive oil
1 pound tomatoes (chopped)
1 cup fresh basil (chopped)
1 bulb fresh fennel (chopped)
1-2 onions (chopped)
1 cup fresh peas (shelled) - frozen peas are ok too.
salt and pepper to taste.

Bring broth, water, beans, 2 minced garlic cloves, fennel and onions to a simmer in a large pot. Cook about 15 minutes or until the fennel and onion are soft. Heat oil in a frying pan and cook tomatoes, basil and the rest of the garlic until the basil wilts (about 2 minutes). Add tomato mixture and peas to the soup pot. Cook about 5 minutes more or until the peas are cooked. Salt and pepper soup to taste. Serve.