2 (14 1/2 oz.) cans S & W Italian style stewed tomatoes
2 cans tiny Pacific canned shrimp, including the liquid
Sprig of Italian parsley
1/2 tsp. sweet basil (dry) (fresh basil, chop 6 to 8 leaves)
1/2 tsp. fennel seed (or anise seed)
1/8 tsp. oregano

Place stewed tomatoes in pot and simmer to hot. Put in sweet basil, fennel (or anise seeds) and oregano. Stir well and simmer 2 to 3 minutes. Add cans of shrimp - including the liquid and stir well. Simmer 2 or 3 more minutes - just until shrimp are heated.

Serve in soup bowls with wheatberry rolls and butter. This soup goes well with a green salad. Serves 4 or 5.

We really call this "The poor man's cioppino". We served this soup in our pub - Philias Fogg's. Went over great - used about four gallons each day at lunch time.