Tuscan Bean Soup With Spicy Shrimp

Tuscan Bean Soup With Spicy Shrimp
Tuscan Bean Soup With Spicy Shrimp

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    tsp Olive Oil

  • 2

    Garlic Cloves, diced

  • 3

    tsp Chopped Fresh Rosemary

  • 1/2

    cup Chopped Onion

  • 3

    cups Cooked or Canned Cannellini Beans, drained and rinsed

  • 3

    cups Vegetable Broth

  • Salt & Pepper

  • 12

    Large Shrimp, peeled, deveined and tails removed

  • 2

    tsp Olive Oil

  • Sprinkle of Ancho Chile Powder

  • Salt & Pepper, to taste

  • 1

    Small Roma Tomato, diced

  • 2

    tsp Chopped Fresh Parsley

Directions

In large pot, mix olive oil, garlic, and rosemary. Cook on high for 3 minutes. Add onions, stir well, reduce heat to medium and cook for 5 minutes. Add beans, broth, salt and pepper and bring to a boil. Reduce heat and simmer for 20 minutes. In medium skillet, mix shrimp, olive oil, chile powder salt and pepper. Coat well. Cook on medium high for about 3 minutes each side. Drain and set aside. Let soup cool slightly, then puree in blender, one third at a time. Return soup to pot and simmer for 5 minutes. Remove. Let sit for 10 minutes. Reheat if needed. Pour into serving bowls and add shrimp mixture, tomato and parsley for garnish.

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