Fennel and Fish Soup

Instructions

1. 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. 2

   Add the fish and zucchini. Continue cooking for 2 minutes or until the fish is cooked.

3. 3

   Ladle into bowls and top with the basil. Serve with toasted bread, if desired.