Halibut Minestrone

Photo: Jean Allsopp

Yield: Makes 4 servings (serving size: 2 cups)
Recipe from Coastal Living

More From Coastal Living

Nutritional Information

Amount per serving
  • Calories: 280
  • Calories from fat: 0.0%
  • Fat: 7g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 28g
  • Carbohydrate: 26g
  • Fiber: 4g
  • Cholesterol: 36mg
  • Iron: 0.0mg
  • Sodium: 561mg
  • Calcium: 0.0mg

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

  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.
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