Shrimp & Bean Stew

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 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 wine
• hot pepper sauce
• 1 lb medium shrimp, peeled and deveined
• 1/4 cup finely chopped italian parsley

Recipe

• 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, 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.