This delicious fresh tomato and vegetable soup takes only
about 20 minutes to fix. It cooks quickly enough to retain the vitamins, is sautéed
with enough oil to maximize the antioxidants, and is pretty to look at as
well. It was originally printed in a Knight-Ridder newspaper's Living Today
section a year ago.
4 medium fresh ripe tomatoes
Core tomatoes; cut in halves and then into wedges. Set aside.
In a large skillet heat the olive oil. Sauté the bell pepper chunks and onion until the onion is soft. Add minced garlic, tomatoes, fennel seeds and dried thyme. Sauté or simmer on medium low heat, stirring often, for 4 to 5 minutes. Add zucchini and dry wine and continue simmering for another 5 minutes. Add broth, orange peel, beans and salt and simmer another 5 minutes.
Taste for salt; remove and discard orange peel. Makes four servings.
Be sure to remove the orange peel promptly at the end of the cooking time! Serve with a salad and crusty bread.
Note: I often add a small sliced yellow summer squash in addition to the zucchini. You may also substitute a ripening (partly yellow and red) green bell pepper. I prefer twice the garlic, 2 tablespoons, in this recipe. In place of the dried thyme and fennel, I use 2 teaspoons of Herbes de Provence, which is a mixture (usually) of dried rosemary, fennel, dried thyme, savory, dried basil and lavender.