- 1 tablespoon butter
- 3 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, cut into 1/4-inch dice
- 2 ribs celery, cut into 1/4-inch dice
- 3/4 pound boiling potatoes, peeled and cut into 1/4-inch dice
- 1 zucchini, cut into 1/4-inch dice
- 1/4 head cabbage, shredded
- 3 3/4 cups canned low-sodium chicken broth or homemade stock
- 1 1/2 cups drained and rinsed canned pinto beans
- 1 tablespoon tomato paste
- 1 1/2 teaspoons salt
- 1 1/2 pounds sole fillets, cut into 1-inch pieces
- 2 tablespoons pesto, store-bought or homemade
- 1/4 teaspoon fresh-ground black pepper
- 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.
- 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.