My daughter and son-in-law made this for Christmas Eve. It’s a fresh, clean taste and easy! It was served without the herb sauce as the first of seven courses.

Prep: 25 Serves 4-6

2 T olive oil
2 leeks (white only) thinly sliced (about 1 cup)
2 carrots, peeled and thinly sliced (about 1 cup)
2 zucchini, trimmed and thinly sliced (about 2 cups)
1 cup turnip greens or escarole
1 cup canned garbanzo beans, rinsed and drained
6 cups low-sodium chicken broth
4 to 6 (6 oz.) fish fillets (e.g. snapper, cod, perch)
salt & pepper to taste


Warm olive oil in a large pot over medium-low heat. Add leeks, carrots, zucchini, escarole. Stir to combine and cook till tender, about 10 minutes. Add chicken broth and simmer for about 5 minutes. Season fish fillets with Salt and pepper; add to the simmering soup. Simmer until fish is cooked, about 7 minutes depending on the thickness of fish.

Herb Sauce

2 cups fresh parsley
1/4 cup fresh oregano leaves
1 garlic clove, minced
1 Tablespoon red wine vinegar
1/2 cup extra-virgin olive oil
1/2 tsp. salt
1/4 tsp. fresh ground black pepper

While fish cooks, combine herbs, garlic, and vinegar. Add olive oil in a steady stream while whisking (or add herbs to a food processor and add oil in a steady stream while the machine is running. Season with salt and pepper.

To serve, ladle the soup into bowls and top each serving with a spoonful of the herb sauce. Serve immediately.

Cooks Tip:
Fresh Herbs vs. Dried Herbs: General rule: substitute three times the amount of fresh herbs for a dried herb. For example one tablespoon of snipped fresh parsley = 1 teaspoon of dried

If using dried, after measuring, crush dry herbs between your palms to rejuvenate them and bring out their flavor.