- In a large pot over medium heat, soften the fennel and onion in the oil. Add the bell peppers and cook for 2 minutes. Add the broth, beans and tomatoes. Bring to a boil and let simmer over medium heat for 10 minutes or until the vegetables are tender.
- Add the fish and zucchini. Continue cooking for 2 minutes or until the fish is cooked.
- Ladle into bowls and top with the basil. Serve with toasted bread, if desired.