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Halibut Minestrone

Photo: Jean Allsopp
Yield Makes 4 servings (serving size: 2 cups)

Ingredients

  • 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

Nutrition 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

How to Make It

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

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

  3. 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.

  4. 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.