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    Fish, tomato and white bean soup


    Serves 2
    Preparation 5 mins
    Cooking 25 mins

    Who would've thought that a simple soup could be so filling, nutritious and delicious?


    • 1 tsp olive oil
    • 1 tsp fennel seeds, crushed
    • 1 leek, diced
    • 1 large zucchini, sliced
    • 1 garlic clove, crushed
    • 2 tomatoes, diced
    • 1 tbsp thyme, fresh
    • 3 cups water
    • 1 can (400g) Cannellini beans, drained
    • 200 g white fish (any type, like snapper, barramundi or ling), cut into 2cm chunks
    • 1 cup spinach
    • 1/2 cup basil


    Heat the oil in a large soup pot over a medium heat. Add the fennel seeds and leek and cook for 2-3 minutes or until the leek has softened and the fennel is fragrant, stirring occasionally.

    Add the zucchini, garlic, tomatoes and thyme and cook for a further 2-3 minutes. Add the water and season with salt and pepper if you wish. Cover and simmer for 10-12 minutes.

    Turn down the heat to low, add the beans, fish and spinach and poach for 3-4 minutes. Try not to stir the soup too much to avoid breaking up the fish.

    Add the basil leaves and serve immediately.