Name: Minestrone with Sole
Yield: 4
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 -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Minestrone with Sole

1. 1 tbsp. butter -

2. 3 tbsp. olive oil -

3. 1 onion -

4. 2 cloves garlic -

5. 2 carrots -

6. 2 ribs celery -

7. 3/4 lb. boiling potatoes (about 2) -

8. 1 zucchini -

9. 1/4 head cabbage (about 3/4 pound) -

10. 3 3/4 c. canned low-sodium chicken broth or homemade stock -

11. 1 1/2 c. drained and rinsed canned pinto beans (one 15-ounce can) -

12. 1 tbsp. tomato paste -

13. 1 1/2 tsp. salt -

14. 1 1/2 lb. sole fillets -

15. 2 tbsp. pesto -

16. 1/4 tsp. fresh-ground black pepper -

How to cook deliciously - Minestrone with Sole

1. Stage

In 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.

2. Stage

Add 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.

3. Stage

Fish 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.

4. Stage

Wine 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.