Fish minestrone with pesto

Fish minestrone with pesto

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A fresh, bright-tasting soup of lightly cooked fish and vegetables, this makes a lovely lunch or light dinner.

The ingredient of Fish minestrone with pesto

  1. 2 tablespoons extra virgin olive oil
  2. 2 leeks (white part only), thinly sliced
  3. 2 celery stalks, thinly sliced
  4. 3 small carrots, thinly sliced
  5. 1.5L (6 cups) boiling Massel chicken style liquid stock, or water
  6. 2 small zucchini, thinly sliced
  7. 150g green beans, thinly sliced on an angle
  8. 400g can borlotti beans, rinsed, drained
  9. 4 (about 70g each) red mullet fillets
  10. 2 tablespoons pesto
  11. Flat-leaf parsley leaves, to garnish

The instruction how to make Fish minestrone with pesto

  1. Heat the olive oil in a large saucepan and cook the leeks and celery over medium-low heat for 5 minutes or until soft. Add the carrots and the boiling stock or water and bring to the boil over high heat. Reduce heat to medium-low and simmer for 10 minutes.
  2. Add the zucchini, green beans and borlotti beans, and simmer for 5 minutes or until the beans are heated through and the vegetables are just tender.
  3. Slip the fish fillets into the soup and simmer for a further 5 minutes. Season with salt and pepper, then ladle the soup into bowls, placing the fish on top.
  4. Spoon a dollop of pesto on top of the fish, scatter with parsley and serve.

Nutritions of Fish minestrone with pesto

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