Broccolini, shrimp and fennel seed soup
Broccolini, shrimp and fennel seed soup from Stefano Faita

Preparation time 15 minutes

Total time: 1 hour

Ingredients

  1. 30 mL (2 tbsp.) olive oil
  2. 1 french shallot minced
  3. 2 tomatoes, peeled, seeded and diced
  4. 1 pimch of salt
  5. To taste, pepper
  6. 1.5 L (6 cups) sodium-reduced chicken stock (or fish stock)
  7. 1 head broccolini, divided in florets
  8. 1 clove garlic
  9. 45 mL (3 tbsp.) chopped Italian parsley
  10. 5 mL (1 tsp.) fennel seeds
  11. 1 bay leaf
  12. 1 tin, 540 mL (19 oz.) white cannellini beans, rinsed and drained
  13. 60 mL (¼ cup) frozen green peas
  14. 12 raw shrimp, deveined

Directions

  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.

Cookie collection and updated privacy commitment

We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment. Learn more