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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A wonderful and simple meal! Serve with a salad and some warm bread. Ingredients:
2 tablespoons extra virgin olive oil |
1 medium onion, finely chopped |
3 cloves garlic, minced |
2 (15 ounce) cans cannellini beans, drained and rinsed |
1 (14 ounce) can italian plum tomatoes, crushed |
1 teaspoon salt |
1/2 teaspoon dried rosemary |
1/2 teaspoon fresh ground pepper |
1 cup hot water |
1 fish bouillon cube |
2 (8 ounce) bottles clam juice |
1/2 cup dry white wine |
hot pepper sauce |
1 lb medium shrimp, peeled and deveined |
1/4 cup finely chopped italian parsley |
Directions:
1. In a large heavy soup pot over medium heat, heat olive oil.
2. Add onion and garlic; saute until soft but not browned.
3. Stir in cannellini beans, tomatoes, rosemary, and pepper.
4. In a small bowl, combine the hot water and the bouillon cube; stir until well combined and then pour into soup mixture.
5. Add clam juice, white wine, and hot pepper sauce to taste (be careful, remember you can always add more hot pepper sauce, but you can't take it out).
6. Bring soup just to a boil, reduce heat to low and simmer approximately 30 minutes or until slightly thickened.
7. Just before serving time, add the shrimp; simmer approximately 2 to 3 minutes or until shrimp are opaque in center (cut to test).
8. Stir in parsley.
9. Remove from heat and serve in soup bowls.
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