By Sara Gomach
Recipe by: The Bon Appétit Test Kitchen on epicurious.com Here is soup recipe that is sure to warm up those fall chills! It’s so easy to make and features loads of fresh market veggies! Serve with your favorite salad and some crusty bread and say goodbye to cold weather blues!
Servings: 4
Total time: 40 mins

Ingredients:
2 T EVOO, divided
2 C diced fresh fennel (1 lg bulb), fronds chopped and reserved
1 C trimmed, diced zucchini (I like to leave the skin on for added nutrients)
1 C chopped onion
¼ tsp fennel seeds
2 C low-sodium chicken broth (veggie broth if you prefer to keep it vegetarian)
¾ C grape tomatoes, quartered

Heat 1 1/2 tablespoons olive oil in large saucepan over medium-high heat. Add diced fennel, zucchini, onion, and fennel seeds. Sauté until fennel is translucent, 4 to 5 minutes.
Add broth; bring to boil. Cover; reduce heat and simmer until vegetables are tender, about 15 minutes. Puree in blender until smooth; return soup to saucepan. Season to taste with salt and pepper.
Meanwhile, heat remaining 1/2 tablespoon olive oil in medium skillet over medium heat. Add tomatoes and sauté until just heated through, 1 to 2 minutes. Remove from heat. Mix in 1 tablespoon chopped fennel fronds; season relish with salt and pepper. Serve soup with relish.
* For more depth of flavor try adding a little lemon zest to the mix or instead of a the tomato saute, try roasting the tomatoes!

Fry bacon in a little olive oil, remove, break into pits, throw back in frying pan with chopped onion and chopped garlic for about 5 minutes. Add washed chopped up collard greens and cook until wilted. Add about 3 c. chicken broth, salt and pepper, and red pepper flakes, if you like. Lower heat, cover and simmer 45 minutes. Great with beans or rice or alone or as a side dish. Enjoy.