Tomato, Fennel and Summer Squash Stew

Ingredients:

• 2 Tomatoes, chopped

• 1 Summer Squash or Zucchini, diced

• 1 bulb Fennel, sliced thin

• 1 Onion, chopped

• 2 cloves Garlic, minced

• 1 tbsp Olive oil

• 1 cup Vegetable or Chicken broth

• 1/4 tsp Red pepper flakes (optional)

• Salt and pepper to taste

Instructions:

• Heat olive oil in a large pot and sauté onions, garlic, and fennel until soft and fragrant.

• Add the tomatoes and cook for 5 minutes.

• Stir in the summer squash and cook for another 5 minutes.

• Add vegetable broth, red pepper flakes (if using), salt, and pepper. Simmer for 10-15 minutes until all the vegetables are tender.

• Serve hot with crusty bread or over rice.