Friends, it’s summer soon, so let’s switch to thick soups that perfectly replace the main course, the side course and even the drinks, to try and get you swimsuit ready, haha.

Today’s soup will be appreciated even by the most boring gourmands. Delicious, fragrant, healthy and very easy to cook – everything we love.

I used flounder, but it can be replaced with cod or any delicate white fish without bones.

Ready? Set? Let’s go cooking!

We will need: (3-4 servings)

600-700 ml. water or any broth

1 can of white beans (425)

1.5 stick of celery

1/4 of a white onion bulb

3 cloves of garlic

15 cherry tomatoes

50 ml. white wine

1 white fish fillet

2 slices of sun-dried tomatoes

1/2 tsp cardamom

1/2 teaspoon fennel seeds (optional)

Lemon juice, salt

Olive oil for roasting

Cut the onions & celery.

In a saucepan, where the soup will be made, pour oil and fry the vegetables.

Cut the tomatoes into slices and put them in the pan.

Stew for a few minutes.

Add the cardamom.

Add the wine.

Rinse the beans from the can and add to the pan. Fry for a few more minutes.

Cover with water.

Cut the fish in large pieces.

Add to the soup.

Add lemon juice and salt to taste, add fennel seeds.

Simmer until the fish is cooked.

Serve!

Bon appetit!