Fish, shrimp, beans and pesto make the most delectable combination in this heavenly bowl of soup that will have you reaching for leftovers. Go ahead, it is comfort food with a conscience packed with three types of lean protein and juicy tomatoes. When basil is in season and my CSA box is full of this aromatic green goodness, I make batches of pesto and freeze tablespoon-size portions using mini-muffin tins. I store them in a freezer-safe container and enjoy during winter months in recipes like this. Don’t have fresh pesto on hand? Store-bought pesto will also work well and taste delicious in this dish.

Ingredients:
2 ounces pancetta, diced
1 onion, peeled and diced
2 cloves garlic, minced
1 (14 ounce) can no salt added diced tomatoes
4 cups vegetable broth
8 ounces any firm white fish, such as cod or halibut, cut into bite-size cubes
8 ounces peeled and deveined shrimp
1 (15 ounce) can no salt added cannellini beans
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons pesto

Directions:

1. Heat a large stock pot over medium heat. Add pancetta and cook until brown and crispy, stirring occasionally. Remove pancetta with a slotted spatula and place on a paper towel-lined plate.
2. Add onion to the stock pot and sauté, stirring occasionally for about 5 minutes until translucent. Add the garlic and cook for another minute until fragrant.
3. Add the tomatoes and vegetable broth to the stock pot and increase heat to medium high. Bring to a gentle boil.
4. Reduce heat to medium low and add the fish and seafood to the soup. Cover and simmer for about five minutes.
5. Remove lid and add beans, pancetta, salt, pepper and pesto to the soup, stirring to combine. Cook for two to three additional minutes and serve.

Servings: 4