Fennel, Tomato and Crab Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 TBSP EVOO 1 small diced onion2 cloves finely diced garlic1 large (or 2 small) fennel bulbs diced 1 cup white wine28oz can organic diced tomatoes with liquid 2 cups of chicken broth 8oz fresh crab meat (picked for shells)
Heat 2 TBSP EVOO in soup pot over medium heat, add 1 small diced onion, 2 cloves finely diced garlic, and 1 large (or 2 small) fennel bulbs diced and saute until tender for about 15 minutes. After 15 minutes, deglaze pan with 1 cup white wine, then add 28oz can organic diced tomatoes with liquid and 2 cups of chicken broth. Bring soup to boil, then simmer covered for about 15 minutes. Stir in 8oz fresh crab meat (picked for shells) and season with salt and pepper as needed. Use fennel fronds to garnish soup if desired.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user KARROTZ82.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user KARROTZ82.
Nutritional Info Amount Per Serving
- Calories: 142.4
- Total Fat: 4.9 g
- Cholesterol: 31.7 mg
- Sodium: 719.2 mg
- Total Carbs: 9.2 g
- Dietary Fiber: 2.6 g
- Protein: 8.8 g
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