2 T. olive oil
\n1 c. chopped fresh fennel bulb
\n1 (28-oz.) can diced tomato with basil, garlic and oregano
\n1 c. low-sodium chicken broth
\n1\/2 c. dry vermouth or dry white wine
\n1 lb. jumbo shrimp
\n1\/4 c. chopped flat-leaf parsley, optional
\nGood-quality salad croutons, optional<\/p>\n
Place olive oil in a 4-quart saucepan over medium-high heat. Add fennel and cook, stirring, until it softens, about 2 minutes. Add tomatoes and their liquid, chicken broth and wine, cover pan and bring mixture to a boil. Reduce heat to low and let soup simmer for 10 minutes. Add shrimp and cook until they turn just pink, about 3 minutes. Ladle stew into serving bowls and garnish each serving with chopped parsley and\/or croutons, if desired.<\/p>\n","protected":false},"excerpt":{"rendered":"
2 T. olive oil 1 c. chopped fresh fennel bulb 1 (28-oz.) can diced tomato with basil, garlic and oregano 1 c. low-sodium chicken broth 1\/2 c. dry vermouth or dry white wine 1 lb. jumbo shrimp 1\/4 c. chopped flat-leaf parsley, optional Good-quality salad croutons, optional Place olive oil in a 4-quart saucepan over medium-high heat. Add fennel and cook, stirring, until it softens, about 2 minutes. Add tomatoes and their liquid, chicken broth and wine, cover pan and…<\/p>\n