Fennel soup with mozzarellacrostini
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.
Pour in the stock, add the pasta and simmer for 12-14 minutes.
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.
Place the slices of mozzarella on top and let the cheese melt slightly. Divide the tomato strips over it.
Garnish the soup with fennel green and basil leaves. Serve with the crostini.
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