Tuscan Bean Soup With Spicy Shrimp

By AuntieGooper

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

Preparation

Step 1

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.