You may also like
Categories:
olive oil onion garlic green beans carrot chicken broth cannellini beans salt Pasta fresh basil fresh oregano tomato paste freshly ground black pepper Parmesan cheese
Viewed: 44 - Published at: 9 years agoIngredients
- 1 tablespoon olive oil
- 1/2 cup finely chopped onion
- 2 garlic cloves, minced
- 2 cups (1-inch) cut green beans (about 1/2 pound)
- 1/3 cup thinly sliced carrot
- 2 (14-ounce) cans fat-free, less-sodium chicken broth
- 1 (15-ounce) can cannellini beans or other white beans, rinsed and drained
- 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
- 1 cup uncooked medium seashell pasta
- 2 tablespoons finely chopped fresh basil
- 1 tablespoon finely chopped fresh oregano
- 2 tablespoons tomato paste
- 1/4 teaspoon freshly ground black pepper
- 3/4 pound skinless halibut fillets, cut into 1-inch pieces
- 1/4 cup (1 ounce) shaved Parmesan cheese
Method
- Heat oil in a Dutch oven over medium-high heat. Add onion and garlic to pan; saute 5 minutes or until tender. Add green beans and next 4 ingredients (through tomatoes); bring to a boil. Add pasta. Cover, reduce heat, and simmer 12 minutes or until pasta is tender.
- Stir in basil, oregano, tomato paste, and freshly ground black pepper. Gently stir in fish; cook 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Sprinkle with Parmesan cheese.
- Wine note: In southern France, dry rose wine is the classic match with the summery flavors of fish stew. The fresh white fruit and subtle berry flavors of a rose like Chateau d'Aqueria Tavel Rose 2006 ($17) are delicate enough for firm fish, while the generous acidity can handle tomato paste and basil. These dry wines are best when fresh, so watch also for 2007 releases, which start appearing now. -Jeffery Lindenmuth
