You don’t need much pesto hereswirl in just enough to tint the broth and release its fresh-basil scent.
If you avoid cheese made with rennet, look for vegetarian Parmesan cheese, which is made without it.
Cut stalks and fronds off fennel bulb.
Photo: Photographer: Greg DuPree, Food Stylist: Ali Ramee Prop Stylist: Christine Keely
Reserve the fronds for garnish.
Reserve the stalks for another use or discard.
Cover and cook on High for 4 hours.
Remove and discard the Parmesan rind.
Ladle about 1/3 cup of the broth into a small cup and stir in pesto.
Ladle the soup into 6 bowls.
Drizzle with the thinned pesto.
Grind pepper to taste over the top.
Top each bowl with 1 teaspoon oil and the reserved fennel fronds.
Sprinkle with shaved Parmesan, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
