VEGETABLE SOUP WITH FENNEL and PINE-NUT TOASTS

Serves 4

NEEDED:
-3 tbsp extra virgin olive oil (EVOO).
-2 large bulbs fennel- quartered, cored, and coarsley chopped, fronds reserved for garnish.
-1 large onion, chopped.
-4 ribs celery with leafy tops, thinly sliced on an angle.
-3 carrots, peeled and thinly sliced on an angle.
-4 cloves garlic, finely chopped.
-1 bay leaf.
-salt and pepper.
-2 32-oz containers (8 cups) chicken broth.
-1/2 pound egg noodles.
-1/2 cup grates parmigiano-reggiano cheese.
-1/4 cup pine nuts, chopped.
-4 tbsp butter, softened.
-1/2 loaf ciabatta bread, split.
-2 tsp grated lemon peel.

DIRECTIONS:
-In a soup pot, heat the EVOO, 3 turns of the pan, over medium-high heat. Add the fennel, onion, celery, carrots, garlic, and bay leaf; season with salt and pepper and cook until the vegetables are softened, 10 minutes. Add the chicken broth and bring to a boil. Stir in the egg noodles and cook until al dente, about 10 minutes.
-Preheat the broiler. Using a food processor, comine the cheese, nuts, and butter. Lightly toast the ciabatta halves under the broiler for about 2 minutes. Spread the cheese mixture under the broiler. Cut into eighths.
-Discard the bay leaf; sprinkle the fennel fronds on the soup. Add the lemon peel. Ladle the soup into bowls and serve with the toasts for dunking.