Healthy bonus: Fiber from tomatoes; calcium from basil and fennel
Recipe information
Yield
Makes 2 servings
Ingredients
1 1/2 tbsp olive oil
1 medium onion, diced
1 fennel bulb, trimmed and diced, fronds reserved for garnish
1 clove garlic, minced
1/2 to 1 tsp saffron threads
1/4 cup dry white wine
1/4 cup fresh basil, finely shredded
1 can (28 oz) chopped tomatoes
1/4 cup roughly chopped fresh basil
Preparation
In a large saucepan, heat oil over medium-low. Add onion, fennel, and garlic; cover and cook about 10 minutes. In a large metal spoon or small pan, heat saffron over low heat until dry, about 10 seconds. Grind to a powder with the back of a spoon and steep in 1 tbsp boiling water to release flavor, about 1 minute. Add wine and spoonful of saffron to pan, then stir in shredded basil. Bring to a boil over medium-high heat; reduce heat to low and simmer 1 to 2 minutes. Add tomatoes, their juice, and 1 cup water. Return to a boil over high heat; reduce heat to low and simmer, partially covered, about 30 minutes. Garnish with fennel fronds and chopped basil.
Nutrition Per Serving
Nutritional analysis per serving 256 calories
10.5 g fat (1.4 g saturated fat)
34.7 g carbohydrates
5.7 g protein
11.2 g fiber
#### Nutritional analysis provided by Self
