2 tsp. olive oil
4 C. thinly sliced fennel bulb (about 4 small bulbs)
3 C. vertically sliced onion
1 C. red bell pepper strips
2/3 C. vegetable broth
1/4 tsp. salt
1/4 tsp. fennel seeds
1/8 tsp. coarsely ground black pepper
1 garlic clove, minced
2 T. thinly sliced basil
1 1/2 T. chopped fennel fronds or fresh flat-leaf parsley

Heat oil in a large nonstick skillet over medium-high heat. Add fennel, onion, and bell pepper; sauté 6 minutes. Add broth and next 4 ingredients (broth through garlic). Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Stir in basil and fennel fronds.

Yield: 4 servings
Serving size: 3/4 C.

Calories: 92
Fat: 2.8g
Fiber: 4.9g