Shrimp & White Bean Soup
|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)|
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.