1 tbsp Olive oil, divided
3 cloves Garlic, minced
1 Medium white onion, diced
1 Medium carrot, peeled and diced
2 stalks Celery, diced
1 lb Whitefish fillet, skinless, cut into 2-inch chunks (such as sole, halibut, tilapia or haddock)
1 cup Canned low-sodium cannellini beans, drained and rinsed
1 1/2 cups Low-sodium chicken or vegetable stock
1 28-oz Can no-salt-added diced tomatoes (about 3 cups)
2 Bay leaves
3 tbsp Flat-leaf parsley, chopped2 tbsp fresh lemon juice
1/4 tsp Each red chile flakes, sea salt and fresh ground black pepper
1. Bring a large pot of water to a boil over high heat and cook pasta according to package directions. Drain pasta, toss with 1 tsp oil and set aside.
2. While pasta is cooking, heat remaining oil in a large saucepot over medium-high heat. Add garlic, onion, carrot and celery and cook for 3 to 4 minutes, or until vegetables are tender.
3. Add fish and beans to pan with sauteed vegetables, stir gently and cook for 1 to 2 minutes. Add stock, tomatoes and bay leaves to fish mixture, increase heat to high and bring to a boil. Reduce heat and simmer, stirring occasionally for 6 to 8 minutes, or until fish is fully cooked and ragu has reduced slightly. Remove bay leaves and season with parsley, lemon juice, chile flakes, salt and black pepper.
4. Divide pasta equally among 4 bowls and top with ragu. Serve immediately