Tuscan Bean Soup With Spicy Shrimp
Submitted by: lynnda (see all recipes) | Source: Tastes of Italia
- Servings: 4
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 1 hr
Ingredients:
| 3 tsp | Olive Oil |
| 2 | Garlic Cloves, diced |
| 3 tsp | Chopped Fresh Rosemary |
| ½ 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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