Italian Fish & Vegetable Soup

Ingredients:

3 1/4 cups water

1 14-1/2 oz can diced tomotoes

1 1/2 cups packaged shredded cabbage with carrot (coleslaw mix)

1 stalk celery, chopped

1 small zucchini, chopped (about 1 cup)

1 small onion, chopped

1/4 cup dry white wine or water

2 teaspoons instant chicken bouillon granules

2 teaspoons snipped fresh rosemary

2 bay leaves

2 cloves garlic

1/4 cup tomatoe paste

12 oz fresh sea bass, orange roughy, haddock or cod fillets, cut into 1 inch pieces.

 

Directions:

In a large saucepan combine water, undrained tomatoes, cabbage mix, zucchini, celery, onion, wine, bouillon granules, rosemary, bay leaves and garlic.

Bring to boiling; reduce heat.  Simmer, covered, about 10 minutes or until vegetables are crisp-tender.  Stir in tomatoe paste; add fish pieces.

Return to boiling; reduce heat. Simmer, covered, about 5 minutes more or until fish flakes easily with a fork.  Remove bay leaves.

Enjoy! 

Makes 4 servings