Ingredients
- ¼ cup olive oil
- 1 small white onion, small dice
- 8 oz pepperoni, chopped
- 1 tsp fennel seed, roasted and ground
- 1 tsp crushed red pepper flakes
- 14 0z can fire roasted tomatoes
- 1 cup chicken stock
- 2 tbsp garlic
- salt and pepper to taste
Directions
- Toast the fennel seed and grind it in a spice grinder
- In a large saucepan, sauté onion and garlic in oil for 5 minutes
- Add the pepperoni, cook for 5 minutes
- Add the fennel seed and red pepper flakes
- Add the tomatoes and stock
- Bring up to a simmer, reduce heat, and cover
- Cook for 45-60 minutes
- Blend with an immersion blend or normal blender in batches