Shrimp and Vegetable Soup

INGREDIENTS
2    tablespoons olive oil
1    medium white onion, chopped
2    cloves garlic, minced
1    teaspoon fennel seeds, mashed
2    cups chopped celery, leaves and all
2    tablespoons tomato paste
1    medium Yukon or white potato, diced to ½ inch
1    jar (8 ounces) clam juice
1    cup dry white table wine
1    can (15 ounces) diced tomatoes with juice
1    tablespoon dried parsley
½   pound fresh or pre-cooked shrimp, cleaned, deveined

METHOD

In a large sauce pan over medium-high heat, add the olive oil and the onion, garlic, fennel seeds and celery. Cook the vegetables, stirring occasionally, until they are softened, about 5 to 6 minutes. Add the tomato paste, stirring it into the vegetables. Add the potato, clam juice, wine, diced tomatoes with juice and the parsley, combining all ingredients.

Lower the heat to medium-low, cover and simmer for 7 to 8 minutes or until the potatoes are tender. Add the shrimp. If using fresh shrimp, cook for 3 to 4 minutes or until the shrimp are all pink. If using pre-cooked shrimp, cook for 2 to 3 minutes. Serve and enjoy.

Adapted from a recipe in Real Simple.