1. Heat olive oil in a saucepan and sauté shallot over medium heat. When shallot is translucent, add the tomatoes. Season with salt and pepper; cook for 5 minutes.
2. Add stock and broccolini and simmer 8 to 10 minutes. If necessary, add a little water while cooking if soup is too thick.
3. Crush garlic, parsley and fennel seeds in a mortar and add to soup.
4. Add bay leaf, beans, peas, and shrimp. Cook soup for to 5 to 7 more minutes. Serve.

Source:
Recipe adapted from Je cuisine italien by Stefano Faita, published by Éditions du Trécarré.