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Shrimp & White Bean Soup

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  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

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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1366 Calories from Fat 211

% Daily Value*

Total Fat 23 g35.7%

Saturated Fat 2.8 g13.8%

Trans Fat 0 g

Cholesterol 294.9 mg98.3%

Sodium 4980.9 mg207.5%

Total Carbohydrates 240 g80%

Dietary Fiber 52.2 g208.8%

Sugars 87.7 g

Protein 91 g182.1%

Vitamin A 54.3% Vitamin C 187.8%

Calcium 90.9% Iron 78.7%

*Based on a 2000 Calorie diet

Shrimp & White Bean Soup Recipe