This delicious soup is adapted from a recipe on Taste.com.
As our days cool down for fall, more soups will be on the menu. Today I'm sharing a wonderful recipe I adapted from a recipe shared by an Australian friend. Enjoy!
Ingredients:
- 1 yellow onion - finely chopped
- 2 celery sticks - finely chopped
- 1 baby fennel - trimmed & finely chopped
- 2 garlic cloves - crushed
- 1/8 tsp crushed Aleppo pepper - more depending on preferred heat level
- 3 cups water
- 15 0z can no-added-salt diced tomatoes
- 1 dried bay leaf
- 15 oz can no-added-salt cannellini beans - rinsed & drained
- 3/4 - 1 lb firm white fish fillets - cut into bite size pieces
- 1/2 lb medium shrimp - peeled & deveined
- 1 large zucchini - halved and thinly sliced
- Chopped fresh continental parsley to serve
- Garlic croutons
- 8 thin slices sourdough baguette
- 1 garlic clove, halved
Preparation:
Preheat oven to 200°C. To make croutons, rub each side of bread with the cut side of the garlic clove. Place on a baking tray and spray with olive oil. Bake, turning halfway, for 10-12 minutes or until golden and crisp.
Meanwhile, heat a saucepan over medium heat. Spray with oil. Add the onion, celery and fennel. Stir for 6-7 minutes or until soft. Stir in garlic and Aleppo pepper for 1 minute or until aromatic.
Stir in water, tomato and bay leaf. Bring to the boil.
Reduce heat to low and simmer for 10 minutes. Add beans, fish, prawns and
zucchini and simmer for 5 minutes or until seafood is just cooked and zucchini
is tender. Season with black pepper. Sprinkle with parsley. Serve with garlic
croutons.
Blessed be... and happy cooking!