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Fish minestrone with pesto

Name: Fish minestrone with pesto
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 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 chicken or vegetable 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

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by Jill Dupleix

Food writer

Oct 03, 2015

A fresh, bright-tasting soup of lightly cooked fish and vegetables, this makes a lovely lunch or light dinner.

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 chicken or vegetable 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

Method

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. 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.
2.

Slip the fish fillets into the soup and simmer for a further 5 minutes.
3.

Season with salt and pepper, then ladle the soup into bowls, placing the fish on top. Spoon a dollop of pesto on top of the fish, scatter with parsley and serve.