This thick Minestrone - flavored with garlic, fresh fennel and basil - will warm the hearts and bodies of you and your family during these cold winter months. The fresh herbs spark the wonderful flavors in this soup also.

3 Tbsp extra-virgin olive oil
2 medium onions, peeled & cut in slices
1 whole leek, washed & cut in slices (white part only)
4 cloves garlic, peeled & cut in matchsticks
4 stalks celery, sliced
1 fennel bulb, washed and sliced (save any fennel greenery for garnish)
4 carrots, peeled & cut in slices
1/2 tsp salt
2 cups chicken stock
1 large can (28oz) of whole tomatoes with juice
1 can (l lb) cannelini, drained
1 tsp dried oregano
1/2 tsp dried thyme
1/8 tsp dried red pepper flakes
1 Tbsp sugar
1 Tbsp lemon juice
Salt to taste
1 zucchini, washed & cut in thin slices
1/2 cup fresh basil, cut in chiffonade

Garnish: snipped fresh fennel fronds and grated Reggiano Parmesan Cheese 

1. In a heavy soup pot, heat the olive oil and brown the sliced onions and leek. When they are lightly browned, make a well in center and add the garlic matchsticks. Saute for 1 to 2 minutes - do not let garlic burn. Then add the celery, sliced fennel (saving any greenery for garnish), sliced carrots, salt and chicken stock. Cover and turn heat to low. Simmer for 1/2 hour.
2. While that's cooking, drain the tomatoes - saving the juice - and cut tomatoes into medium dice. When the 30 minutes is up in Step #1, add the diced tomatoes and juice to soup pot, along with the drained cannelini, oregano, thyme, red pepper flakes, sugar and lemon juice. Cover and again cook for 1/2 hour. Taste for salt & add. Then add the sliced zucchini and continue cooking for 15 minutes or so or until zucchini is slightly cooked. In the last 5 minutes stir in the fresh basil.

Note: This quite good served on the first day. However as with so many soups the flavor only improves after 24 hours. So start the soup a day ahead and allow it to cool. Then refrigerate with the top ajar to allow for evaporation. Re-heat to a low boil before serving.