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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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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