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Fennel and Zucchini Soup with Warm Tomato Relish
- 2 tablespoons extra-virgin olive oil, divided
- 2 cups diced fresh fennel (from 1 large bulb), fronds chopped and reserved
- 1 cup trimmed diced zucchini
- 1 cup chopped onion
- 1/4 teaspoon fennel seeds
- 2 cups low-salt chicken broth
- 3/4 cup grape tomatoes, quartered
Directions:View on Epicurious
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