Ingredients
- 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
Description
Food & Wine
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter