How To Make Minestrone with Sole
Perfect for the cold weather, this minestrone in sole recipe makes a comforting bowl of Italian pesto-flavored soup with sole fillets and veggies.
Serves:
Ingredients
- 1tbspbutter
- 3tbspolive oil
- 1onion
- 2garlic cloves
- 2carrots
- 2celery ribs
- ¾lbboiling potatoes,(2 pcs)
- 1zucchini
- ¼head cabbage,(¾ lb)
- 3¾cupslow-sodium chicken broth,canned or homemade stock
- 1½cupspinto beans,(15 oz) canned, drained and rinsed
- 1tbsptomato paste
- 1½tspsalt
- 1½lbssole fillets
- 2tbsppesto
- ¼tspfresh ground black pepper
Instructions
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In a large pot, melt the butter with the oil over moderate heat. Add the onion and cook, stirring occasionally, for about 5 minutes until golden.
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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.
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Add the broth, beans, tomato paste, and salt and bring to a simmer. Simmer, partially covered, for about 18 minutes until the vegetables are tender.
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Add the sole, pesto, and pepper and bring back to a simmer. Cook, uncovered for about 1 to 2 minutes more until the fish is just done.
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To serve, ladle into bowls and pass more pesto if preferred. Enjoy!
Recipe Notes
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.
Nutrition
- Calories: 672.32kcal
- Fat: 21.67g
- Saturated Fat: 5.03g
- Trans Fat: 0.14g
- Monounsaturated Fat: 9.86g
- Polyunsaturated Fat: 2.55g
- Carbohydrates: 76.28g
- Fiber: 17.16g
- Sugar: 9.16g
- Protein: 45.69g
- Cholesterol: 84.84mg
- Sodium: 1627.25mg
- Calcium: 214.26mg
- Potassium: 2306.36mg
- Iron: 6.21mg
- Vitamin A: 311.33µg
- Vitamin C: 57.96mg
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