Minestra di Granchio -- Crab Soup

1. 1

   Heat 1/4 cup Extra Virgin Olive Oil in a large pot or soup kettle over medium high heat.

2. 2

   Add onion, fennel slices and garlic.

3. 3

   Sprinkle lightly with salt and pepper.

4. 4

   Saute until onion and fennel are tender, stirring frequently and adjusting the heat if the vegetables are browning too quickly.

5. 5

   About 10-15 minutes.

6. 6

   Add tomatoes with juice and 2 cups of broth.

7. 7

   Bring to a boil.

8. 8

   Reduce heat and simmer, covered, until the vegetables are very tender and the flavors melded.

9. 9

   About 15-20 minutes.

10. 10

    Stir in crabmeat.

11. 11

    Add more broth to the pot, in 1/4 cupfuls to slightly thin soup or to bring to your favored consistency.

12. 12

    Simmer for just a few minutes, 5-6, to heat crab through.

13. 13

    Season to taste with salt and pepper.

14. 14

    Duvude soup into bowls, sprinkle with chopped fennel fronds, drizzle with a small amount of Extra Virgin Olive Oil, and serve with the thick slices of Italian Bread toast.

* Per serving · 4 servings · Values may vary.

No additional tips available.