Fennel and Fish Soup | RICARDO

Ingredients

• 1 bulb fennel, diced
• 1 onion, chopped
• 2 tbsp (30 ml) olive oil
• 2 bell peppers, seeded and diced
• 6 cups (1.5 litres) chicken broth
• 1 can (19 oz/540 ml) kidney beans, rinsed and drained
• 1 can (14 oz/398 ml) diced tomatoes
• 1/2 lb (225 g) mahi mahi or other firm-fleshed white fish, cubed
• 1 zucchini, diced
• 1/4 cup (10 g) torn fresh basil leaves
• Salt and pepper