Shrimp and Fennel Soup with Garlic Toasts

"Break out your bowls! Eating soup may make you feel fuller for longer than a knife-and-fork meal with the same number of calories." - says the quote that accompanies this recipe I saw in the healthy insert of the Dec. Rachael Ray Mag.
(serves 4)

2 T. EVOO, divided
2 lbs. extra-large shrimp, peeled and deveined, shells reserved
8 cups low-sodium chicken stock
3 cloves garlic - 2&1/2 finely chopped, 1/2 mashed into a paste
1 sweet* onion, chopped
1 bulb fennel, trimmed and chopped
Kosher* salt, and freshly* ground pepper, to taste*
1 can diced tomatoes with basil, garlic, and oregano
2 ciabatta rolls (3 oz. each), cut into 6 slices and toasted
3 T. freshly* grated Parmesan
3 T. mayonnaise

In a large pot, heat 1 T. oil over med.-high. Add the shrimp shells; stir until pink, about 2 min. Add the stock; bring to a boil Reduce the heat to med.-low; cover and simmer 10 min. Strain stock into a large bowl, discarding the shells. In the large pot, heat the remaining 1 T. oil over med. Add the chopped garlic, onion, and fennel; season with S&P. Cook stirring often, until softened, 5-6 min. Add the tomatoes; bring to a simmer. Cook until the liquid thickens, about 2 min. Increase the heat to med.-high; add the stock. Bring to a boil, reduce the heat to med. and simmer, uncovered, until the fennel is tender, about 15 min. In a bowl, mix the mashed garlic, cheese, and mayo; spread on the toasts. Add the shrimp to the pot; cook until just opaque, about 2 min. Divide among bowls. Serve with toasts.

"The Lord is my shepherd, I shall not want."

Have FUN today!!

Love,

Machete Milletti