For this stew, you will need green beans and canned white beans. Halibut fillet and shell pasta are also added to the stew.

Summary

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

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Instructions

1. 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.
2. 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!