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.
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
- 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.
- 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.
- Add the tomatoes and vegetable broth to the stock pot and increase heat to medium high. Bring to a gentle boil.
- Reduce heat to medium low and add the fish and seafood to the soup. Cover and simmer for about five minutes.
- 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.