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Shrimp and Vegetable Soup
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 fennel bulb, chopped, plus fronds for serving
- 2 tablespoons tomato paste
- 1 pound peeled and deveined medium shrimp
- 2 8-ounce bottles clam juice
- 1 14.5-ounce can diced tomatoes
Directions:View on Real Simple
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