Halibut and Chickpea Soup

Ingredients

• 1 teaspoon olive oil, plus more for drizzling
• 3/4 cup chopped onion
• 1 teaspoon fennel seeds, crushed
• 1 small sprig fresh rosemary (about 4 in.)
• 4 tomatoes (about 1 lb.), roughly chopped
• 1 can (14 oz.) chickpeas (garbanzos), drained
• 1/2 cup dry white wine
• 6 cups reduced-sodium chicken broth
• 1 pound white fish fillets such as halibut or cod
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup chopped flat-leaf parsley leaves

Preparation

1. 1. Heat 1 tsp. oil in a large saucepan over medium heat. Add onion and cook until softened, about 3 minutes. Add fennel seeds, rosemary, tomatoes, chickpeas, wine, and broth and cook, covered, until boiling.
2. 2. Meanwhile, cut fish into 1-in. chunks and add to boiling broth. Reduce heat and simmer until fish is cooked through and pulls apart when poked with a fork, about 3 minutes. Remove rosemary sprig, season with salt and pepper, and spoon into bowls. Drizzle each serving with oil, sprinkle with parsley, and serve with warm, crusty bread.
3. Note: Nutritional analysis is per serving.