Linguine with Seafood Soup

By sam1

Ingredients

• 16 oz. flounder (or other white fish) fillets
• 2 carrots, diced
• 1 medium onion, chopped
• 2 garlic cloves, crushed
• 4 cups spinach (or kale) chopped
• 28 oz. can crushed tomatoes
• 8 oz. whole wheat linguine
• 1/4 cup olive oil
• 32 oz. chicken broth
• 2 tsp. McCormick italian seasoning
• salt and pepper

Details

Servings 6

Preparation

Step 1

Cut fish into bite-sized pieces. Break linguine into thirds. Preheat pot over high heat. Reduce heat to medium-high and carefully drizzle in olive oil.
Immediately add all fresh vegetables except spinach and saute, stirring, approximately 10 minutes or until tender. Stir in spices and spinach and cook 2 to 3 minutes, stirring, until spinach wilts. Add crushed tomatoes and broth, then cover pot and bring to a boil. Stir in linguine and cook 8 minutes, stirring occasionally. Turn off burner and add fish. Cover and let sit 5 minutes. Serve immediately.