Ingredients
2 medium globules crisp fennel, slashed (3 glasses)
1 tablespoon olive or vegetable oil
1 clove garlic, finely slashed
1 can (28 oz) Muir Glen™ natural entire stripped tomatoes, undrained
1 expansive onion, hacked (1 container)
1 ¾ glasses Progresso™ decreased sodium chicken soup (from 32-oz container) or 1
can (14 oz) vegetable juices
1/8 teaspoon pepper
¼ teaspoon coarse salt (fit or ocean salt)
Directions
1 In 4-quart pan, heat oil over medium warmth. Cook fennel, onion and garlic in oil around 5 minutes, blending at times, until fresh delicate. Blend in tomatoes, juices, salt, and pepper, separating tomatoes with a spoon. Warmth to bubbling.
2 Reduce warmth. Spread; stew 20 to 25 minutes or until vegetables are delicate.
3 A carefully empty portion of the blend into a blender. Spread; mix on fast around 30 seconds or until smooth. Come back to the pan. Rehash with outstanding blend true. Keep warm over low warmth until serving.
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