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.