Hearty Fresh Fish Soup

Combine the olive oil, garlic and chili pepper flakes in a non-stick heavy skillet and heat on medium until just fragrant. Add the diced onion, 1/2 cup of the fish stock , salt and pepper and simmer on low for ten minutes while potatoes are cooking. Add the fresh basil, oregano and thyme for the last two minutes, adding a little more stock if it has reduced down too much. Meanwhile, to four cups of the fish stock, add the potato, carrot and bay leaf. Simmer for five minutes and add the green beans. Simmer for another 5 minutes, then add the tomato puree, fresh tomato, parsley, cannellini beans and the sauteed herb/onion mix. Stir well to combine and continue to simmer gently for 5 minutes. Cut the fish fillet down the center, then cut into 1 inch to 1 1/2 inch chunks. Large chiunks are preferable so the fish does not flake down too much during the final cooking of the soup. Add the fresh fish pieces and spinach to the soup, stir gently and continue to simmer on low for another five minutes, or until the fish is cooked through and just beginning to flake. Taste for salt and pepper, adjust accordingly. I love the soup even more with grated parmesan on top - but it is wonderful without it as well. Serving some nice crusty warm bread for dipping is also a great finishing touch!