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
Preparation
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.
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, for about 18 minutes until the vegetables are tender.
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.
To serve, ladle into bowls and pass more pesto if preferred. Enjoy!
