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Bring stock to a boil, add fennel and wine. Simmer for 5 minutes. Add tomatoes and simmer for 10 minutes. Saute onions in olive oil for 5 minutes. Add fennel seeds and saute for 5 minutes. Add garlic and saute for 1 minute. Add onion mixture to the soup along with the honey. Simmer for 5 minutes and serve.
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