Minestrone with Sole Recipe

  • 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
  1. 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. 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.