Start the soup: Set a large soup pot on the stove over medium heat.

Start the soup: Add the olive oil to the pot and let it heat for about 30 seconds, until it moves easily across the bottom.

Build the base: Put the sliced fennel into the pot with 1 teaspoon of the salt. Cook for 6 to 8 minutes, stirring every minute or so, until the fennel softens and the edges look lightly golden.

Build the base: Add the sliced garlic to the pot. Cook for 30 seconds, stirring, until it smells fragrant but is not browned.

Build the base: Add the cherry tomatoes to the pot. Cook for 4 to 5 minutes, stirring occasionally, until several tomatoes split and start to slump.

Build the base: Use the back of a wooden spoon to press about half of the tomatoes against the side of the pot. This releases their juices and helps flavor the broth.

Build the base: Add the sliced zucchini to the pot. Stir for 2 minutes, until the zucchini looks glossy and is just starting to soften.

Make the broth: Pour the vegetable broth into the pot and raise the heat to high.

Make the broth: Bring the soup to a full boil.

Make the broth: Lower the heat to medium so the soup stays at a steady simmer. Cook for 5 minutes, until the zucchini is tender but still holds its shape.

Cook the noodles: Add the rice noodles to the pot. Press them down into the broth with a spoon so they soften evenly.

Cook the noodles: Cook the noodles for 3 to 4 minutes, stirring once or twice, until they are tender and no longer chalky in the center.