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Fennel soup with mozzarellacrostini
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Ingredients
Directions
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Remove the stems and green from the fennel bulb. Keep the fennel green and cut the tuber into narrow strips. Smother the fennel briefly in 2 tablespoons of olive oil.
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Pour in the stock, add the pasta and simmer for 12-14 minutes.
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Heat the oven grill. Cut the ciabatta bread into four. Sprinkle the bread with the rest of the olive oil and roast just under the oven grill.
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Place the slices of mozzarella on top and let the cheese melt slightly. Divide the tomato strips over it.
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Garnish the soup with fennel green and basil leaves. Serve with the crostini.
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Nutrition
270Calories
Sodium0% DV0g
Fat26% DV17g
Protein18% DV9g
Carbs6% DV19g
Fiber0% DV0g
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