Ingredients
- 4 to 6 servings
- 2 tablespoon olive oil
- 2 tablespoon leeks (white parts only), thinly sliced (about 1 cup)
- 2 tablespoon carrots, peeled and thinly sliced (about 1 cup)
- 2 tablespoon zucchini, trimmed and thinly sliced (about 2 cups)
- 1 cup bite-size pieces of green beans
- 1 cup canned garbanzo beans, rinsed and drained
- 1 cup canned cannellini beans, rinsed and drained
- 6 cup low-sodium chicken broth
- 4 cup to 6 (6-ounce) snapper fillets
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 to 6 servings
- 2 tablespoon olive oil
- 2 tablespoon leeks (white parts only), thinly sliced (about 1 cup)
- 2 tablespoon carrots, peeled and thinly sliced (about 1 cup)
- 2 tablespoon zucchini, trimmed and thinly sliced (about 2 cups)
- 1 cup bite-size pieces of green beans
- 1 cup canned garbanzo beans, rinsed and drained
- 1 cup canned cannellini beans, rinsed and drained
- 6 cup low-sodium chicken broth
- 4 cup to 6 (6-ounce) snapper fillets
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 cup fresh flat-leaf parsley leaves
- 1/4 cup fresh oregano leaves
- 1 cup garlic clove
- 1 tablespoon red wine vinegar
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Preparation
Baking Directions:
For the fish minestroneWarm the olive oil in a large pot over medium-low heat.
Add the leeks, carrots, zucchini, and green beans.
Stir to combine and cook until tender, about 10 minutes.
Add the beans and the chicken broth.
Cook until the broth is simmering and the beans are warmed through, about 5 minutes.
Season the fish fillets with the salt and pepper and add them to the simmering soup.
Simmer until the fish is cooked, about 7 minutes depending on the thickness of the fish.
Season the soup with salt and pepper.
For the herb sauceWhile the fish cooks, combine the parsley, oregano, garlic, and red wine vinegar in a food processor.
Pulse the machine until the herbs are almost a paste.
Add the olive oil in a steady stream while the machine is running.
Add the salt and pepper.
Serving Directions:
To serve, ladle the soup into bowls and top each serving with a spoonful of the herb sauce.
Serve immediately.
