Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1/2 cup chopped onion

  3. 2 garlic cloves, chopped

  4. 2 celery ribs, chopped

  5. 2 tablespoons tomato paste

  6. 1 tablespoon dried Italian seasoning

  7. 1 (14 1/2-ounce) can diced tomatoes, undrained

  8. 3 cups organic vegetable broth or low-fat chicken broth

  9. 16 ounces skinless halibut fillets, cut into pieces

  10. 1 cup frozen cut green beans

  11. 1 cup cooked fusilli pasta

Instructions Jump to Ingredients ↑

  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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