In a large pot over medium heat, soften the fennel, onion and garlic in the oil for 5 minutes. Season with salt and pepper. Deglaze with the wine and let reduce until almost dry.
Add the broth, tomatoes, tomato paste, fennel seeds and red pepper flakes. Bring to a boil. Simmer over medium-low heat for 20 minutes or until the vegetables are tender and the broth is slightly thickened.
Season the fish with salt and pepper. Add to the broth along with the white beans. Cover and cook for 10 minutes or until the fish breaks apart with a fork.
Serve the soup in bowls. Garnish with the fennel fronds. Drizzle with lemon juice and olive oil. Serve with slices of toasted country bread, if desired.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.