Healthy bonus: Fiber from tomatoes; calcium from basil and fennel

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

　　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

　　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