Italian Fish Soup - cooking recipe

Ingredients

8 Tbsp. olive oil
1 chopped onion
3 chopped cloves garlic
3 Tbsp. chopped parsley
8 Tbsp. dry white wine
1 (28 oz.) can whole tomatoes, chopped with juice
1 to 1 1/2 lb. whitefish fillets
salt
freshly ground black pepper
1 1/2 c. cooked peas or garbanzo beans (3/4 c. raw; I used 1 can kidney beans)
1/2 c. dry pasta (macaroni; can put in 1 c.)
1 c. fresh chopped tomatoes
Parmesan cheese
3 Tbsp. olive oil
1 c. chopped onion
4 to 5 cloves crushed garlic
1 c. minced celery
1 c. cubed carrot
1 c. cubed eggplant or zucchini
1 c. chopped green pepper
2 tsp. salt
1/4 tsp. black pepper
1 tsp. oregano
1/2 c. fresh chopped parsley
1 tsp. basil
2 c. tomato puree
3 1/2 c. water or stock
3 Tbsp. dry red wine

Preparation

In a soup kettle, saute garlic and onions in olive oil until they are soft and translucent.
Add 1 teaspoon salt, carrot, celery and eggplant.
(If you use zucchini, add it with the green pepper.) Mix well.
Add oregano, black pepper and basil.
Cover and cook over low heat, 5 to 8 minutes.
Add green pepper, stock, puree, cooked beans and wine.
Cover and simmer 15 minutes.
Add tomatoes and remaining salt.
Keep at lowest heat until 10 minutes before you plan to serve.
Then, heat the soup to a boil.
Add pasta, and boil gently until pasta is tender.
Serve immediately, topped with parsley and Parmesan.
Makes 4 to 6 servings.