Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Coastal Living January 2009

Gallery

Credit: Jean Allsopp

Recipe Summary

Yield:
Makes 4 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

280 calories; fat 7g; saturated fat 1g; protein 28g; carbohydrates 26g; fiber 4g; cholesterol 36mg; sodium 561mg.
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