Hot soup is a wonderful meal in itself or a great way to begin dinner on a cold day. This is one of my favorite soups and it's very simple to make. 4 Servings

• 2 tablespoons olive oil
• ½ onion, chopped
• 1 stalk celery, chopped
• 1 clove garlic, minced
• 1 fennel bulb, chopped
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 cup chicken broth
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh parsley
• Salt and freshly ground black pepper to taste

Instructions

1. In a large saucepan, heat the olive oil over medium-high heat. When hot, add the onion, celery, garlic and fennel. Cook until the vegetables are tender, about 4 minutes.
2. Add the tomatoes and chicken broth and simmer 3 to 4 minutes
3. Remove from the heat and add the basil and parsley. Puree the soup with an emersion blender or cool slightly and puree in a standard blender.
4. Season with salt and pepper. Serve hot.