Tomato, Fennel, and Crab Soup

Ingredients

• 8 ounces crab meat fresh picked over
• 2 medium fennel bulb with fronds; bulbs cored, thinly sliced, fronds chopped and reserved
• 3 large garlic clove minced
• 0.3 cup olive oil 
• 4 servings olive oil 
• 3.5 cups onion chopped
• 4.5 inch bread whole wheat toasted
• 29 ounce tomatoes diced canned
• 2 cups vegetable stock ()

Equipment

• bowl
• pot

Directions

1. Heat 1/4 cup oil in heavy large pot over medium-high heat.
2. Add onions, fennel slices, and garlic; sprinkle lightly with salt and pepper. Sauté until onions and fennel are tender, stirring often and adjusting heat to medium if browning too quickly, about 15 minutes.
3. Add tomatoes with juice and 2 cups broth and bring to boil. Reduce heat, cover, and simmer until flavors blend and vegetables are very tender, about 15 minutes. Stir in crabmeat and add more broth by 1/4 cupfuls to thin soup, if desired; simmer just until heated through, 3 to 4 minutes. Season soup with salt and pepper.
4. Divide soup among bowls.
5. Sprinkle each with chopped fennel fronds.
6. Drizzle each serving with oil.
7. Serve with toasts.