adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Fish minestrone with pesto
Fish minestrone with pesto
0 Likes
Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Delicious and vibrant fish and vegetable soup - perfect for a light and satisfying meal.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 2 leeks (white part only), thinly sliced
  • 2 celery stalks, thinly sliced
  • 3 small carrots, thinly sliced
  • 1.5L (6 cups) boiling chicken style liquid stock, or water
  • 2 small zucchini, thinly sliced
  • 150g green beans, thinly sliced on an angle
  • 400g can borlotti beans, rinsed, drained
  • 4 (about 70g each) red mullet fillets
  • 40.00 gm pesto
  • Flat-leaf parsley leaves, to garnish
Instructions:
  • In a large saucepan, simmer leeks and celery in olive oil over medium-low heat until soft. Add carrots and boiling stock (or water); bring to a boil on high heat. Reduce the heat to medium-low and simmer for 10 minutes.
  • Combine the zucchini, green beans, and borlotti beans in the pot and simmer until the beans are heated through and the vegetables are just tender, for about 5 minutes.
  • Add the fish fillets to the soup and let it simmer for an additional 5 minutes. Season with salt and pepper, then serve the soup in bowls with the fish on top.
  • Top the fish with a generous spoonful of pesto, sprinkle with fresh parsley, and enjoy your beautifully flavored dish.

Similar Recipes