- 2 tablespoons extra-virgin olive oil
- 1 cup finely diced onion
- 1 cup finely diced cored fennel bulb
- 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 (see Tip)
- 2 cups canned crushed tomatoes
- 1 pound pasteurized crabmeat, drained if necessary
- 2 tablespoons chopped fennel fronds
- Heat oil in a large saucepan over medium heat. Add onion, fennel bulb, 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, crab and fennel fronds. Return to a boil, stirring often; immediately remove from heat.