For this stew, you will need green beans and canned white beans. Halibut fillet and shell pasta are also added to the stew.
Summary
| Course | Soup |
| Servings (Default: 4) |
Ingredients
Ingredients- Green beans (cut into 2.5 cm pieces) – 2 cups (about 220 g)
- Canned white beans (drained) – 420 g
- Small shell pasta – 1 glass
- Halibut, fillet (cut into 2.5 cm pieces) – 400 g
- Parmesan cheese (shavings) – 30 g
- Olive oil – 1 tbsp
- Garlic (chopped) – 2 cloves
- Onions (chopped) – 0.5 cups
- Chicken broth – 780 g
- Fresh basil (chopped) – 2 tbsp
- Fresh oregano (chopped) – 1 tbsp
- Tomato paste – 2 tbsp
- Ground black pepper – 0.25 tbsp
Print Recipe
Pin Recipe Instructions
- Heat olive oil in a large cast-iron pot (cauldron) over medium-high heat. Pour onion and garlic into a saucepan, fry, stirring occasionally, for about 5 minutes, until the onions are soft. Then put the green beans, carrots, white beans, and tomatoes in a saucepan, pour over the broth, bring to a boil. Place the pasta in a saucepan, cover, reduce heat and cook the bean and pasta ragout for about 12 minutes, until the pasta is done.
- Then add basil, oregano, tomato paste, and black pepper into a saucepan. Place the fish in a saucepan and cook the bean stew for 3 minutes.
Serve stew with beans in portioned bowls, sprinkle with cheese.
Bon appetit!
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