This Mediterranean fish, fennel, and white bean soup is light, flavorful, and comes together quickly for an easy, nourishing meal. Tender pieces of fish are simmered in a rich tomato broth with fennel, vegetables, herbs, and creamy white beans. It’s perfect for a simple weeknight dinner when you want something warm, grounding, and balanced in both protein and fiber.
Ingredients
2 tablespoons
extra virgin olive oil
1 medium
onions
chopped
1 large
fennel bulbs
cored and chopped
4
celery stalks
chopped
3 medium
carrots
peeled and sliced
5 cloves
garlic
crushed
2 cups
crushed tomatoes
4 cups
chicken stock
(unsalted)
3 cups
cooked
cannellini beans
drained
1 tablespoons
finely chopped
fresh rosemary
2 teaspoons
sea salt
1 pounds
wild cod fillets
cut into large cubes
½ cups
chopped
parsley
