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Salmon and White Bean Stew

2 tablespoons olive or vegetable oil

1 medium onion, chopped
4 garlic cloves, finely minced
1 teaspoon dry oregano leaves

1 zucchini, unpeeled and chopped
1 carrot, peeled and chopped

1 tablespoon Worcestershire sauce

2 (15-ounce) cans small white beans, drained, reserve liquid

1/2 cup dry sherry

Salt and freshly ground pepper to taste

1 (14 3/4-ounce) can salmon, or 2 (7 1/2-ounce) cans, drained and flaked
2 cups fresh basil, loosely packed, chopped
1 small tomato, diced
Freshly grated Parmesan cheese for garnish

1. Heat oil in a saute pan; add the, onion, garlic and oregano and saute until the onion is translucent.
2. Add the zucchini, carrot and Worcestershire sauce; stir and saute for 3 to 4 minutes.
3. Add the beans along with the bean liquid and enough water to equal a total of 4 cups of liquid. Add the sherry; season with salt and pepper. Bring to a boil; reduce to simmer and cook 5 minutes.
4. Add the salmon, basil and diced tomato. Cook 3 to 4 minutes until salmon is heated through.
5. To serve, ladle soup into serving bowls, and top with a sprinkling of Parmesan cheese.

Makes 6 servings.

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