Tuscan Bean Soup With Spicy Shrimp
By AuntieGooper
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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
Details
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.
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