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Photo: Jean Allsopp Photo by: Photo: Jean Allsopp

Halibut Minestrone

Coastal Living JANUARY 2009

  • 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

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.

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
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Halibut Minestrone recipe

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