Halibut and Chickpea Soup

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

Step 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.

Step 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.

Step 3

Note: Nutritional analysis is per serving.

Nutrition Facts

Amount Per Serving
Calories 224Calories from Fat 30

% Daily Value *
Total Fat 7.6g12%

Saturated Fat 0.9g5%
Cholesterol 24mg8%
Sodium 1083mg46%
Total Carbohydrate 14g5%

Dietary Fiber 3.6g15%
Protein 22g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Halibut and Chickpea Soup