Thick and chunky with vegetables and pieces of sole, this pesto-flavored soup is hearty enough to make a meal. Serve it hot to take the chill off a winter night, or at room temperature for a cool summertime supper.
Plus: More Soup Recipes and Tips
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 (about 2), peeled and cut into 1/4-inch dice
1 zucchini, cut into 1/4-inch dice
1/4 head cabbage (about 3/4 pound), shredded
3 3/4 cups canned low-sodium chicken broth or homemade stock
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.
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.
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.
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