Halibut Minestrone

Halibut Minestrone Recipe
Photo: Jean Allsopp

Yield:

Makes 4 servings (serving size: 2 cups)

Recipe from

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

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

Preparation

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.

Note:

January 2009
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