Zuppa povera (poor man's soup)

This budget-friendly soup is warm and hearty for cold winter nights.

• 1/4 cup (60ml) olive oil
• 2 garlic cloves, crushed
• 4 fennel bulbs, sliced, fronds reserved
• 1L (4 cups) Campbell's Real Stock Chicken
• 8 slices woodfired bread
• 1/2 cup grated parmesan

Energy 1543kJ	Fat saturated 5.00g
Fat Total 19.00g	Carbohydrate sugars 8.00g
Carbohydrate Total 32.00g	Dietary Fibre 9.00g
Protein 12.00g	Cholesterol 9.00mg
Sodium 1468.89mg

All nutrition values are per serve.

1. Step 1

   Preheat the oven to 180°C.

2. Step 2

   Heat 1 tablespoon of the oil in a large saucepan over medium heat, add garlic and cook for 1 minute. Add the sliced fennel (not the fronds) and fry 5-10 minutes until fennel begins to turn golden. Add the stock, season with salt and pepper and bring to the boil. Simmer for 10-15 minutes.

3. Step 3

   Meanwhile, brush the bread on both sides with remaining olive oil, place on a tray and bake for 8-10 minutes or until golden. Top with the grated parmesan and return to the oven for a further 5 minutes or until melted. Finely chop the reserved fennel fronds and add to the soup, stir to combine. Divide the soup between four bowls and serve with the parmesan toasts.