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Chunky Fish Soup

Ingredients

• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped carrot
• 1 clove garlic, minced
• 2 tablespoons olive oil
• 5 cups vegetable broth
• 1 14.5-ounce can diced tomatoes, undrained
• 1 1/2 pounds assorted white fish, cut into bite-size pieces
• 2 tablespoons snipped Italian parsley
• 6 slices country-style bread, toasted

Directions

1. In a Dutch oven cook onion, celery, carrot, and garlic in hot oil over medium-high heat 5 minutes.
2. Add broth and undrained tomatoes.
3. Heat to boiling.
4. Reduce heat.
5. Simmer, covered, for 15 minutes.
6. Stir in fish.
7. Simmer, covered, 5 minutes.
8. Stir in parsley.
9. Serve with toasted bread.

Attribution