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

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

10 servings


  • 9 lb Large Red Tomatoes, halved & seeds squeezed out

  • Extra Virgin Olive Oil

  • Coarse Salt and freshly Ground Pepper (to taste)

  • 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 of Saffron

  • 6 Cups Fish Stock

  • 2 lb Mussels

  • 6 oz Chickpeas (Garbanzo Beans)

  • 6 oz Escarole, coarsely chopped

  • 1- 2.5 lb Package 10g™ Protein Noodles (10lb case) 7929692800

  • 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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