Recipe: Two-Way Minestrone (fish or poultry, using stewed tomatoes)

TWO-WAY MINESTRONE

3/4 pound fresh or frozen fish fillets (cod, pike, or orange roughy), turkey breast tenderloin steaks, or skinless, boneless chicken breast halves
2 cans (14 1/2 ounces each) chicken broth
1 (15 ounce) can garbanzo or kidney beans, rinsed and drained
1 cup loose-pack frozen mixed vegetables
1 medium onion, chopped
1/2 cup packaged dried cavatelli or small pasta (shells, wheels, or macaroni)
1 teaspoon dried basil or thyme, crushed
1/4 teaspoon pepper
1 (14 1/2 ounce) can Hunt's Stewed Tomatoes
1/4 teaspoon dried Italian seasoning, crushed

Thaw fish fillets, if frozen. Remove skin, Rinse fish or poultry. Cut fish or poultry into 1-inch pieces; set aside.

Stir together broth, garbanzo or kidney beans, frozen mixed vegetables, onion, uncooked pasta, basil or thyme, and pepper in a large saucepan. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes,

Stir in undrained stewed tomatoes and Italian seasoning. Add fish or poultry pieces. Return to boiling; reduce heat. Simmer, covered, until fish flakes easily when tested with a fork or poultry is tender and no longer pink, stirring once. (For fish, allow 2 to 3 minutes; for poultry, allow 4 to 5 minutes.)

Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: Hunt's Simple Meals for Busy Days, Hunts-Wesson Inc., 1995