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Fish minestrone with pesto

  • 0:20 Prep
  • 0:25 Cook
  • 6 Servings


  • 2 tablespoons extra virgin olive oil
  • 2 leeks (white part only), thinly sliced
  • 2 celery stalks, thinly sliced
  • 3 small carrots, thinly sliced
  • 1.5L (6 cups) boiling Massel chicken style liquid stock, or water
  • 2 small zucchini, thinly sliced
  • 150g green beans, thinly sliced on an angle
  • 400g can borlotti beans, rinsed, drained
  • 4 (about 70g each) red mullet fillets
  • 2 tablespoons pesto
  • Flat-leaf parsley leaves, to garnish


  • 1
    Heat the olive oil in a large saucepan and cook the leeks and celery over medium-low heat for 5 minutes or until soft. Add the carrots and the boiling stock or water and bring to the boil over high heat. Reduce heat to medium-low and simmer for 10 minutes.
  • 2
    Add the zucchini, green beans and borlotti beans, and simmer for 5 minutes or until the beans are heated through and the vegetables are just tender.
  • 3
    Slip the fish fillets into the soup and simmer for a further 5 minutes. Season with salt and pepper, then ladle the soup into bowls, placing the fish on top.
  • 4
    Spoon a dollop of pesto on top of the fish, scatter with parsley and serve.

Source: taste.com.au


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