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I LIKE THIS RECIPE BECAUSE ... the aniseed tang of the fennel makes this soup extra special, but then, I am biased as I can't get enough of this herb.

SERVES 4
INGREDIENTS
1 teaspoon olive oil
1 teaspoon black pepper
1/4 teaspoon salt
2 tablespoons fennel granules
1 onion peeled and cubed
5 carrots peeled, washed and sliced
5 sticks celery, washed and sliced
1 400g can chopped tomatoes
750 ml vegetable stock
300 g Fussili pasta
Grated parmesan
METHOD
1. Drizzle the olive oil into a soup pan and warm on a low heat for 2-3 minutes along with the pepper, salt, garlic granules and fennel.
2. Add the sliced onion, celery and carrots sauteeing for 3-4 minutes.
3. Pour in the tin of tomatoes, vegetable stock and bring to the boil. Drop to a low heat for 50 minutes.
4. After 40 minutes boil the pasta as per the packet instructions and then add to the soup at around 50 minutes. Before serving in warmed bowls scatter each bowl with grated parmesan.

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