Minestra di Granchio -- Crab Soup

• 1/4 cup Extra Virgin Oilive Oil
• 3-1/2 cup, onion, chopped small
• 2 lg. fennel bulbs, cored and thinly sliced, Fronds Chopped and reserved.
• 3 cloves, garlic, large, minced
• 1 14 `/2 oz. can diced tomatoes, in juice
• 2 cups , Vegetable broth
• 12 ounces, crab meat, fresh, cooked, & picked over fore shells
• Additional Extra Virgin Olive Oil
• Thick slices of toasted Italian (Sicilian) bread

1. Heat 1/4 cup Extra Virgin Olive Oil in a large pot or soup kettle over medium high heat.
2. Add onion, fennel slices and garlic.
3. Sprinkle lightly with salt and pepper.
4. Saute until onion and fennel are tender, stirring frequently and adjusting the heat if the vegetables are browning too quickly.
5. About 10-15 minutes.
6. Add tomatoes with juice and 2 cups of broth.
7. Bring to a boil.
8. Reduce heat and simmer, covered, until the vegetables are very tender and the flavors melded.
9. About 15-20 minutes.
10. Stir in crabmeat.
11. Add more broth to the pot, in 1/4 cupfuls to slightly thin soup or to bring to your favored consistency.
12. Simmer for just a few minutes, 5-6, to heat crab through.
13. Season to taste with salt and pepper.
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.

onion, fennel bulbs, garlic, tomatoes, vegetable broth, crab meat, olive oil, italian

Taken from www.foodgeeks.com/recipes/22052 (may not work)