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
How to Make It
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.