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Ingredientes
- 2 tablespoons extra-virgin olive oil
- 1 cup finely diced onion
- 1 cup cored fennel bulb, finely diced, plus 2 tablespoons chopped fronds, divided
- 2 tablespoons minced garlic
- 2 teaspoons Italian seasoning blend
- 1/8 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 14-ounce can reduced-sodium chicken broth, or vegetable broth
- 1 1/2 cups water
- 2 cups precooked diced potatoes,
- 2 cups canned crushed tomatoes
- 1 pound pasteurized crabmeat, drained if necessary
Direcciones
- 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.
- 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1717g | |
| Calories 694 | |
| Calories from Fat 258 | 37% |
| Total Fat 29.32g | 37% |
| Saturated Fat 4.19g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1639mg | 68% |
| Potassium 3207mg | 92% |
| Total Carbs 99.04g | 26% |
| Dietary Fiber 20.6g | 69% |
| Sugars 8.02g | 5% |
| Protein 19.86g | 32% |
