1/4 C. olive oil
3 1/2 C. chopped onions
2 medium fennel bulbs cored, thinly sliced, reserve some of the fronds for finishing soup
3 large garlic cloves, peeled, minced
2 14 1/2 oz. cans diced tomatoes in juice
2 C. vegetable or chicken stock
8 oz. fresh crabmeat, picked over
additional olive oil, to taste
4 1/2" thick slices rustic bread, toasted
Heat 1/4 cup olive oil in heavy large pot over med-high heat. Add onions and fennel slices, sprinkle lightly with salt. Saute until onions and fennel are tender, about 15 minutes. Stir often, adjust heat down if browning starts. Add garlic the last 2 to 3 minutes. Add tomatoes with juice and stock, reduce heat, cover and simmer 15 minutes more. Stir in crabmeat and adjust soup consistency with stock if needed. Simmer another 2 to 3 minutes just to heat crab. Adjust seasoning with salt and pepper.
Divide soup among bowls and sprinkle each with chopped fennel fronds. Drizzle each bowl with small amount of olive oil and serve with toast. Enjoy!
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