Halibut Minestrone

Coastal Living
Halibut MinestroneRecipe
Photo: Jean Allsopp
Makes 4 servings (serving size: 2 cups)


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1 tablespoon olive oil
1/2 cup chopped onion
2 garlic cloves, chopped
2 celery ribs, chopped
2 tablespoons tomato paste
1 tablespoon dried Italian seasoning
1 (14.5-ounce) can diced tomatoes, undrained
3 cups organic vegetable broth or low-fat chicken broth
16 ounces skinless halibut fillets, cut into pieces
1 cup frozen cut green beans
1 cup cooked fusilli pasta


Heat olive oil in a 6-quart pot over medium-high heat. Add onion, garlic, and celery; sauté 3 minutes.

Stir in tomato paste and seasoning. Stir in tomatoes and broth. Bring to a boil, reduce heat, and simmer 10 minutes, stirring occasionally.

Stir in fish and green beans; cook 5 to 7 minutes or until fish is cooked through. Stir in pasta. Cook 5 minutes or until pasta is heated through.

WINES: This light minestrone will pair with a variety of wines. Continue the Italian theme with a Chianti, or go for a light French wine like Beaujolais. Prefer a white? Jim Coley, sommelier at Starker's Restaurant in Kansas City, suggests the Dorigo Pinot Grigio. "The crisp acidity matches well with the broth and vegetables," he says.

Created date

December 2008

Nutritional Information

Calories 280
Caloriesfromfat 0.0 %
Fat 7 g
Satfat 1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 28 g
Carbohydrate 26 g
Fiber 4 g
Cholesterol 36 mg
Iron 0.0 mg
Sodium 561 mg
Calcium 0.0 mg