A versatile soup that feels light enough to enjoy in summer and hearty enough to warm you in the cold winter months.
I am enjoying the abundance of the summer vegetables with this soup and I love the delicate taste of aniseed from the fennel and fennel seeds.
TIP: Remember to never throw away your parmesan rinds as they add such a wonderful subtle flavour to stocks and soups. I have a jar of rinds in my freezer ready to pop into a simmer soup (just remember to remove before serving!).
You can replace any vegetables you have handy in addition to the holy trilogy of carrots, onions and celery. Tuscan kale goes by many names, Italian, palm and black kale, feel free to substitute with what you have at home.