This hearty, carby, soupy meal will be a salve to cold winter evenings.
The best thing about soup is using one pot. Not only is it quick and simple, it’s easy to make when arriving home from a busy day.
- Heat the oil in a large, heavy-based pan. Add the onion, carrot and garlic, cooking on low heat for 10 minutes to soften. Add the Tuscan herbs, tomatoes, mushrooms, and stock to a simmer. Add the pasta and cook until done, around 10 minutes.
- Before serving, place the four fillets in the broth and let them poach for 4 minutes or until just cooked. Remove carefully.
- Add the chopped olives, dill and parsley to the broth. Season with salt and pepper.
- Serve hot in bowls topped with a piece of fish, an extra couple of olives and additional herbs.
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