Broccolini, shrimp and fennel seed soup Recipe

Ingredients

• 30 mL (2 tbsp.) olive oil
• 1 french shallot minced
• 2 tomatoes, peeled, seeded and diced
• 1 pimch of salt
• To taste, pepper
• 1.5 L (6 cups) sodium-reduced chicken stock (or fish stock)
• 1 head broccolini, divided in florets
• 1 clove garlic
• 45 mL (3 tbsp.) chopped Italian parsley
• 5 mL (1 tsp.) fennel seeds
• 1 bay leaf
• 1 tin, 540 mL (19 oz.) white cannellini beans, rinsed and drained
• 60 mL (¼ cup) frozen green peas
• 12 raw shrimp, deveined