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Shrimp and Cannellini Bean Soup Recipe

Shrimp and Cannellini Bean Soup Recipe - 3 quarts


28-ounce can plum tomatoes, diced

1 tablespoon olive oil

4 garlic cloves, minced

15-ounce cans cannellini beans, drained and rinsed

3 cups cooked elbow macaroni

1/2 teaspoon salt

1/4 teaspoon pepper

2/3 pound small cooked shrimp

2 tablespoons finely chopped flat-leaf Italian parsley

2-3 fresh basil leaves for garnish


In a 3-quart saucepan, combine tomatoes, olive oil, and garlic. Heat just to boiling, but do not allow to boil. Reduce heat, simmer 30 minutes. Add cannellini beans, macaroni, salt, pepper, and shrimps. Heat 2-3 minutes, just to serving temperature. Garnish with Italian parsley and fresh basil.

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