Italian Fish Soup

Name: Italian Fish Soup
Ingredients: 8 Tbsp. olive oil; 1 chopped onion; 3 chopped cloves garlic; 3 Tbsp. chopped parsley; 8 Tbsp. dry white wine; 1 (28 oz.) can whole tomatoes, chopped with juice; 1 to 1 1/2 lb. whitefish fillets; salt; freshly ground black pepper; 1 1/2 c. cooked peas or garbanzo beans (3/4 c. raw; I used 1 can kidney beans); 1/2 c. dry pasta (macaroni; can put in 1 c.); 1 c. fresh chopped tomatoes; Parmesan cheese; 3 Tbsp. olive oil; 1 c. chopped onion; 4 to 5 cloves crushed garlic; 1 c. minced celery; 1 c. cubed carrot; 1 c. cubed eggplant or zucchini; 1 c. chopped green pepper; 2 tsp. salt; 1/4 tsp. black pepper; 1 tsp. oregano; 1/2 c. fresh chopped parsley; 1 tsp. basil; 2 c. tomato puree; 3 1/2 c. water or stock; 3 Tbsp. dry red wine

28 ingredients

13 steps

Ingredients

8 Tbsp. olive oil
1 chopped onion
3 chopped cloves garlic
3 Tbsp. chopped parsley
8 Tbsp. dry white wine
1 (28 oz.) can whole tomatoes, chopped with juice
1 to 1 1/2 lb. whitefish fillets
salt
freshly ground black pepper
1 1/2 c. cooked peas or garbanzo beans (3/4 c. raw; I used 1 can kidney beans)
1/2 c. dry pasta (macaroni; can put in 1 c.)
1 c. fresh chopped tomatoes
Parmesan cheese
3 Tbsp. olive oil
1 c. chopped onion
4 to 5 cloves crushed garlic
1 c. minced celery
1 c. cubed carrot
1 c. cubed eggplant or zucchini
1 c. chopped green pepper
2 tsp. salt
1/4 tsp. black pepper
1 tsp. oregano
1/2 c. fresh chopped parsley
1 tsp. basil
2 c. tomato puree
3 1/2 c. water or stock
3 Tbsp. dry red wine

Directions

1

In a soup kettle, saute garlic and onions in olive oil until they are soft and translucent.
2

Add 1 teaspoon salt, carrot, celery and eggplant.
3

(If you use zucchini, add it with the green pepper.) Mix well.
4

Add oregano, black pepper and basil.
5

Cover and cook over low heat, 5 to 8 minutes.
6

Add green pepper, stock, puree, cooked beans and wine.
7

Cover and simmer 15 minutes.
8

Add tomatoes and remaining salt.
9

Keep at lowest heat until 10 minutes before you plan to serve.
10

Then, heat the soup to a boil.
11

Add pasta, and boil gently until pasta is tender.
12

Serve immediately, topped with parsley and Parmesan.
13

Makes 4 to 6 servings.