I made my annual Italian dinner last Saturday and I tried this new ITALIAN PRAWN SOUP WITH KALE GREMOLATA, a recipe from magazine. A “luxe low fat” dish! Full of flavour and very easy to make.


1 tbs extra virfin olive oil
1 red onion, finely chopped
1 small fennel bulb, finely chopped, fronds reserved
1 celery stick, finely chopped
1 carrot, finely chopped
1 long fresh red chilli, finely chopped
3 garlic cloves, crushed
185 ml (3/4 cup) white wine
500ml (2 cups) fish stock
400g can baby roma tomatoes
400g peeled green prawns, tails intact
400g can cannellini beans, rinsed, drained
1 lemon, rind finely grated, juiced
1/4 cup fresh continental parsley leaves
25g baby kale leaves


  1. Heat the oil in a large saucepan over medium heat. Add the onion, fennel, celery and carrot. Season and cook, stirring, for 8 minutes or until softened. Add the chilli and 2 of the garlic cloves and cook, stirring, for 2 minutes or until aromatic.
  2. Add the wine and simmer for 1 minute. Stir in the fish stock and tomato and cook, covered, for 5 minutes. Reduce heat to low. Add the prawns and beans. Simmer for 5 minutes or until the prawns are just cooked through. Stir in 2 tbs of the lemon juice. Season.
  3. Finely chop the parsley, kale and  reserved fennel fronds and place in a bowl. Add the lemon zest and remaining garlic to the kale mixture and mix to combine. Sprinkle over the soup. Serve with chargrilled baguette if you like.
  4. Eat!
  5. I bought a can of cherry tomatoes at Coles supermarket, but you could use fresh ones. I used normal kale, chopped finely.
    The lemon juice really lifts the taste of the soup.
    And I cooked the soup longer, to make it thicker.


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