Heat oil in stock pot; add all vegetables and spices except tomato and fresh herb stems. Add water and tomato; simmer for 30 ...

Both the base and stems of Florence fennel can be cooked by braising or roasting, which make it sweet and tender. Cut off the root end and the leaves and peel the outer layer of skin away ...

Cut the crowns into large florets and slice the stems about ½ inch thick. Set aside. Heat 2 tablespoons of olive oil in a soup pot over medium heat for about 1 minute. Add the onion, fennel and 1 ...