Instructions: (Can be Doubled)

Soak mushrooms in 1/2 cup hot water until soft. Drain.

Cook onion, bacon and fennel seeds in heavy 4- to 5-quart Dutch oven over medium heat 5 minutes, stirring occasionally. Push onion mixture to one side.

Season veal meat with salt and pepper. Dredge in flour. Add to Dutch oven and cook until brown, stirring often, about 8 minutes. Add tomato paste and stir entire mixture 1 minute. Add mushrooms, veal bones, broth, wine, carrot, garlic, bay leaf and thyme. Add tomatoes and their juices, breaking up tomatoes slightly with spoon. Bring to boil. Reduce heat and simmer until veal is tender and soup thickens, stirring occasionally, about 1 hour and 10 minutes. (Can be prepared 1 day ahead. Cover and chill.)

Remove bones and bay leaf. Bring soup to simmer. Add zucchini and crookneck squash to soup and simmer until just tender, about 8 minutes. Season with salt and pepper. Ladle soup into bowl. Sprinkle with parsley.

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