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Shrimp & White Bean Soup

Healthycooking's picture
Ingredients
  Vegetable oil 15 Milliliter (1 Tablespoon)
  Onions 2 Large, chopped
  Thinly sliced celery 120 Gram (1 Cup)
  Garlic 3 Clove (15 gm), minced / pressed
  Canned white kidney beans 30 Ounce, drained, rinsed (2 Cans About 15 Ounce /425 Gram Each, Cannellini)
  Fat free low sodium chicken broth 950 Milliliter (4 Cups)
  Catsup 60 Milliliter (1/4 Cup)
  Small cooked shrimp 1⁄3 Pound (150 Gram)
  Chopped parsley 15 Gram (1/4 Cup)
  Salt To Taste
  Pepper To Taste
Directions

1. Heat oil in a 4- to 5-quart (3.8- to 5-liter) par over medium-high heat. Add onions, celery, anc garlic; cook, stirring often, until all vegetables arc browned (about 20 minutes).
2. Transfer vegetable mixture to a food processoi or blender; add half the beans and 2 cups (470 ml} of the broth. Whirl until smoothly pureed, then return to pan. Puree remaining beans with remaining 2 cups (470 ml) broth; add to pan. Stir ir catsup. (At this point, you may cover and refrigerate until next day.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Ingredient: 
Shrimp
Interest: 
Quick

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