Fennel and Fish Soup

  • Preparation 25 MIN
    Cooking 25 MIN
  • Servings 4



  1. In a large pot over medium heat, soften the fennel and onion in the oil. Add the bell peppers and cook for 2 minutes. Add the broth, beans and tomatoes. Bring to a boil and let simmer over medium heat for 10 minutes or until the vegetables are tender.
  2. Add the fish and zucchini. Continue cooking for 2 minutes or until the fish is cooked.
  3. Ladle into bowls and top with the basil. Serve with toasted bread, if desired.

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.