Minestrone with Sole

• 1 tablespoon butter
• 3 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, cut into 1/4-inch dice
• 2 ribs celery, cut into 1/4-inch dice
• 3/4 pound boiling potatoes (about 2), peeled and cut into 1/4-inch dice
• 1 zucchini, cut into 1/4-inch dice
• 1/4 head cabbage (about 3/4 pound), shredded
• 3 3/4 cups canned low-sodium chicken broth or homemade stock
• 1 1/2 cups drained and rinsed canned pinto beans (one 15-ounce can)
• 1 tablespoon tomato paste
• 1 1/2 teaspoons salt
• 1 1/2 pounds sole fillets, cut into 1-inch pieces
• 2 tablespoons pesto, store-bought or homemade
• 1/4 teaspoon fresh-ground black pepper

1. In a large pot, melt the butter with the oil over moderate heat.
2. Add the onion and cook, stirring occasionally, until golden, about 5 minutes.
3. Add the garlic, carrots, celery, and potatoes and cook, stirring occasionally, for 5 minutes.
4. Add the zucchini and cabbage and cook, stirring occasionally, for 5 minutes longer.
5. Add the broth, beans, tomato paste, and salt and bring to a simmer.
6. Simmer, partially covered, until the vegetables are tender, about 18 minutes.
7. Add the sole, pesto, and pepper and bring back to a simmer.
8. Cook, uncovered, until the fish is just done, about 1 to 2 minutes more.
9. To serve, ladle into bowls and pass more pesto if you like.

butter, olive oil, onion, garlic, carrots, celery, boiling potatoes, zucchini, cabbage, chicken broth, pinto beans, tomato paste, salt, sole fillets, pesto, freshground black pepper

Taken from www.foodandwine.com/recipes/minestrone-with-sole (may not work)