Fish Minestrone with Herb Sauce

Name: Fish Minestrone with Herb Sauce
Yield: 4 to 6 servings
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 of green beans; 1 cup canned garbanzo beans, rinsed and drained; 1 cup canned cannellini 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; 2 cups fresh flat-leaf parsley leaves; 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

December 9, 2011

In Venice you’ll find this soup in nearly every restaurant, and every version is a little bit different. I use two kinds of beans because I like the different textures each contributes: the cannellini are creamy while the garbanzos (chickpeas) have a slightly firmer bite. The final herb sauce brightens and freshens the long-cooked flavors. You can substitute any mild white fish for the snapper, but try to keep the fillets whole as the soup cooks. I always feel if I’ve spent the money for a beautiful piece of fish, I want people to see it, not just find tiny flakes throughout the soup.

Recipe notes

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