Description
{GAPS friendly, Grain-Free, Paleo/Primal Friendly}
Ingredients
Scale
- 1 small fennel with fronds, fennel sliced thin, fronds reserved for broth
- 6 cups of water or meat or fish stock
- 2 tablespoons butter or coconut oil (dairy-free option)
- 2 medium leeks, thinly sliced
- 4 medium tomatoes
- 3 cloves of garlic, peeled and minced
- 1 tablespoon tomato paste
- 1/2 cup dry white wine
- 2 teaspoons of salt
- 1 pound of green beans, stemmed
- 1 pound of peeled, raw, wild-caught shrimp (used Black Tie EZ Peel)
- Chopped basil for garnish, optional
Instructions
Fennel Broth
- For the fennel broth, put the fronds and the water or stock in a medium pot and bring to a boil. Then turn the heat down to low, cover and simmer for about 20 minutes. Strain the fennel from the broth and set aside.
The Rest
- In a stock pot, or other large pot, heat the butter or coconut oil over medium heat. Add the leeks and fennel to the pot, sprinkle with some of the salt and saute until the vegetables are soft, about 5 minutes. Add the tomatoes (whole) and garlic to the pot and cook for another 5 minutes
- Add the tomato paste, white wine, fennel broth and remaining salt and bring the soup to a boil
- Add green beans to the pot and simmer for 2 minutes
- Add the shrimp to the pot and simmer for another 5 minutes. The goal is tender green beans and lightly cooked shrimp
- Garnish, salt and pepper to taste, and enjoy! It is even better the second day