Ingredients

• 2 tablespoon extra-virgin olive oil
• 1 cup finely diced onion
• 1 cup cored fennel bulb, finely diced, plus 2 tablespoons chopped fronds, divided
• 2 tablespoon minced garlic
• 2 teaspoons Italian seasoning blend
• 1/8 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 14-ounce c reduced-sodium chicken broth, or vegetable broth
• 1 1/2 cups water
• 2 cups precooked diced potatoes, (see Tip)
• 2 cups canned crushed tomatoes
• 1 pound pasteurized crabmeat, drained if necessary

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Cooking Directions

Step 1

Heat oil in a large saucepan over medium heat. Add onion, diced fennel, garlic, Italian seasoning, salt and pepper and cook, stirring often, until the vegetables are just starting to brown, 6 to 8 minutes.

Step 2

Add broth, water and potatoes; bring to a boil. Reduce heat to a simmer and cook until the vegetables are tender, 3 to 5 minutes. Stir in tomatoes, crabmeat and fennel fronds. Return to a boil, stirring often; immediately remove from heat.