Farewell to The Minimalist: Tomato, Fennel and Crab Soup Recipe

click to rate

1 vote | 478 views

Ingredients

1/4 cup olive oil
3 1/2 cups chopped onions
2 medium fennel bulbs with fronds; bulbs cored, thinly sliced, fronds chopped and reserved
3 large garlic cloves, minced
2 14 1/2-ounce cans diced tomatoes in juice
2 cups (or more) vegetable broth
8 ounces fresh crabmeat, picked over
Additional olive oil
4 1/2-inch-thick slices pain rustique or rustic whole wheat bread, toasted

How good does this recipe look to you?

Click to rate it: