Minestrone With Sole Italian Recipes Soup Recipes Fish Recipes

Ingredients

1 tbsp. butter

3 tbsp. olive oil

1 onion

2 cloves garlic

2 carrots

2 ribs celery

3/4 lb. boiling potatoes (about 2)

1 zucchini

1/4 head cabbage (about 3/4 pound)

3 3/4 c. canned low-sodium chicken broth or homemade stock

1 1/2 c. drained and rinsed canned pinto beans (one 15-ounce can)

1 tbsp. tomato paste

1 1/2 tsp. salt

1 1/2 lb. sole fillets

2 tbsp. pesto

1/4 tsp. fresh-ground black pepper

Preparation

Step 1In a large pot, melt the butter with the oil over moderate heat. Add the onion and cook, stirring occasionally, until golden, about 5 minutes. Add the garlic, carrots, celery and potatoes and cook, stirring occasionally, for 5 minutes. Add the zucchini and cabbage and cook, stirring occasionally, for 5 minutes longer.Step 2Add the broth, beans, tomato paste and salt and bring to a simmer. Simmer, partially covered, until the vegetables are tender, about 18 minutes. Add the sole, pesto and pepper and bring back to a simmer. Cook, uncovered, until the fish is just done, about 1 to 2 minutes more. To serve, ladle into bowls and pass more pesto if you like.Step 3Fish Alternatives: You can use any other member of the flounder family, such as sand dab or fluke, in place of the sole. Or try a firmer, white fish, such as cod, halibut or monkfish. For these thicker fish, add another minute to the cooking time.Step 4Wine Recommendation: A light Italian white wine will be delightful with the vegetables and pesto. Look for the most recent vintage of a pinot grigio from the northern Alto Adige region.