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Roasted Tomato Broth with Saffron, Fennel and 10g Protein Noodles™

Prep Time 11 minutes
Yield 10 servings
Roasted Tomato Broth with Saffron, Fennel and 10g Protein Noodles™


  • 9 lb Large Red Tomatoes, halved & seeds squeezed out
  • Extra Virgin Olive Oil
  • To taste Coarse Salt & Freshly Ground Pepper
  • 1 1/2 lb Fennel, thinly sliced
  • 30 oz Yellow Onion, roughly chopped
  • 8 oz Carrot, roughly chopped
  • 1 oz Garlic Cloves, finely chopped
  • 1 1/2 Cups White Wine
  • 1 large Pinch Saffron
  • 6 Cups Fish Stock
  • 2 lb Mussels
  • 6 oz Chickpeas (Garbonzo Beans)
  • 6 oz Escarole, coarsely chopped
  • 1- 2.5 lb Package Escarole, coarsely chopped
  • Garnish Fennel Fronds
  • Garnish Fresh Parsley, chopped


1. Preheat oven to 225°F.

2. Toss tomatoes with olive oil and salt and pepper. Roast cut sides down until very soft, 2 to 3 hours.

3. At the same time, toss fennel with oil, salt and pepper and roast until tender. Roughly chop.

4. Heat ½ cup oil in saucepan and add onions, carrots and garlic. Cook until softened. Add wine and reduce. Add saffron, fish stock and tomatoes. Bring to a boil and simmer until flavorful and slightly reduced. Season and strain broth through food mill or chinois. Bring back to a boil; add mussels and escarole. Cook until mussels are opened and firm.

5. Dip 10g Protein Noodles™ into hot water and drain.

To serve: divide 10g Protein Noodles™ between serving bowls and ladle broth, fennel, chickpeas and mussels around the noodles. Sprinkle with fennel fronds and parsley.

Substitution: Clam Juice for Fish Stock.



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