Tomato, Fennel, and Crab Soup

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Wheat bread

  Reduced-calorie

  4 ½ slice or 104g

• Vegetable Broth

  From bouillons. Low sodium

  2 cup or 480g

• Garlic

  Raw

  3 cloves, minced or 9g

• Blue crab

  Crustaceans, canned

  8 oz or 227g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 can or 380g

• Onions

  Raw

  3 ½ cup, chopped or 560g

• Fennel

  Bulb, raw

  2 bulb or 468g

Directions

1. Heat 1/4 cup oil in heavy large pot over medium-high heat. Add onions, fennel slices, and garlic; sprinkle lightly with salt and pepper. Saut until onions and fennel are tender, stirring often and adjusting heat to medium if browning too quickly, about 15 minutes. Add tomatoes with juice and 2 cups broth and bring to boil. Reduce heat, cover, and simmer until flavors blend and vegetables are very tender, about 15 minutes. Stir in crabmeat and add more broth by 1/4 cupfuls to thin soup, if desired; simmer just until heated through, 3 to 4 minutes. Season soup with salt and pepper.
2. Divide soup among bowls. Sprinkle each with chopped fennel fronds. Drizzle each serving with oil. Serve with toasts.

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