- 3-4 slices good-quality white or peasant-style bread
- 1 clove garlic, halved
- Extra virgin olive oil (EVOO), for drizzling
- Sea salt and pepper
- A small handful of grated Pecorino Romano cheese
Turn on the broiler and toast the bread until golden; rub with the cut sides of the garlic, then cut into cubes and place on a baking sheet. Drizzle with EVOO; season with sea salt, pepper and the Pecorino Romano cheese. Return the croutons to the oven and broil until the edges are crisp, 1-2 minutes.
In a medium size soup pot, heat 3 tablespoons EVOO, three turns of the pan, over medium-high. Add the zucchini, fennel, onion and garlic. Season with salt and pepper and partially cover the pot. Cook, stirring occasionally, until the vegetables soften, 10-12 minutes. Add the stock and a mug of water (about 1 1/2 cups). Bring to a boil, reduce to a simmer and cook until ready to serve. Stir in the herbs.
Divide the croutons among four bowls and top with the soup. Let stand for 2-3 minutes, then garnish with the reserved fennel fronds before serving.