Ingredients
- 2 tablespoons olive oil
- 2 leeks (white parts only), thinly sliced (about 1 cup)
- 2 carrots, peeled and thinly sliced (about 1 cup)
- 2 zucchini, trimmed and thinly sliced (about 2 cups)
- 1 cup bite-size pieces green beans
- 1 cup canned garbanzo beans, rinsed and drained
- 6 cups low-sodium chicken broth
- 4 to 6 (6-ounce) snapper fillets
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Herb Sauce:
- 2 cups fresh flat-leaf parsley
- 1/4 cup fresh oregano leaves
- 1 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
Directions
For the Fish Minestrone: Warm 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 filets 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 Sauce: While 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. Season with salt and pepper.
To serve, ladle the soup into bowls and top each serving with a spoonful of the herb sauce. Serve immediately.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 4 reviews
By lavett97_11581634
Sandy Springs, GA
on January 17, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I prepared this soup for my fiance who is Italian. After making several changes to the recipe sincce I am quite picky..lol, it turned out great. It was even better the next day. My changes included using tilapia rather than snapper, onions rather than leeks, green peas rather than garbanzo beans, and 2 8oz cans of broth. The herb sauce added a subtle tangyness but it was rather a bit too green. I will definitely prepare this meal again; however, I will probably add more veggies like mushrooms and celery.
By MishiRN
Dallas
on December 25, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I recently developed many many food allergies all at once; hence my sudden urge to become a master chef! This year was the first year I participated in the cooking of the Feast of 7 Fishes in my "Big Fat Italiano Family Christmas Eve Bash," and let me tell you, this was the PERFECT addition!! I doubled the recipe and threw in some yellow squash for some color, and thank god I did because everyone scarfed it down...AAAAAND, the herb sauce is to die for!! (It also well swirled into the linguini and clam sauce; also fab as a good base slathering on the crostini di bufalo!
Thanks Giada...I love your recipes...they are flavorful, light, and best of all...most of them fit into my newly imposed lifestyle change. IF you could, would you be able to offer some suggestions on possible suggestions for your dishes with nuts, because, SADLY, that is one of the things I can no longer eat...veeeery upsetting, I know! No more Nutella for me ever again:(
MERY CHRISTMAS!!
Michelle in Jersey
By dkcdoc56_11475549
on December 16, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is a good start to what could be a great fish soup. It is a bit 2 dimensional and needs some extra ingredients to make it great. I used Shitake mushrooms to give it more depth. I am going to try it with lime and cilantro also. The parsley/oregano is okay, but is too green for this soup, and doesn't settle the flavors.
Read all 4 reviews