Whole Caribbean Red Snapper 2.5 – 3 Lb. Avg (1-3 Fish)

Directions

1. Heat oven to 400, line baking sheet with parchment paper
2. Make the croutons: Tear bread into rough bite-sized pieces and place in a single layer on parchment-lined baking sheet. Drizzle with olive oil & toss to coat. Bake in 400 degree oven for 10-12 mins until toasted & golden brown.
3. Make the soup: In a large stock pot, heat 3 TBSP olive oil over med high heat. Add onions, celery & carrots – salt to taste. Cook, stirring regularly, until softened. Add garlic, cook quickly for 30 seconds (do not allow it to brown)
4. Add the canned tomatoes, broth, water & vinegar. Lower heat to medium and cook for 5 mins until warmed through.
5. In a blender or food processor, place ½ of the vegetable/broth mixture along with 1 cup of canned cannellini beans – puree until smooth, and then add that back into the pot along with the herbs and salt & pepper to taste - stir to combine.
6. Add the remaining beans & kale, stir and allow to warm through for another 5 mins until kale has softened.
7. Add ½ of the toasted croutons & stir into the soup. Simmer for a few minutes until the bread has softened & absorbed some liquid, then remove from heat.
8. Serve soup, garnish with remaining croutons, a sprinkle of parmesan cheese, and a drizzle of olive oil. Enjoy!

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