Shrimp and White Bean Stew

There are many recipes for Shrimp and White Bean Stew on the internet. Some add spinach or kale, which gives it color. Serve with a salad and some warm bread.

A similar recipe, called a stew, uses less liquid and broils shrimp flavored with olive oil, garlic and paprika, then places the shrimp on top of the stew and drizzles it with a little olive oil.

FMM: This was pretty good and I used crackers in mine. Next time I would like to try this with the broiled shrimp placed on top. I thought the shrimp could have a little more flavor. The beans thickened the soup a bit while cooking it after adding the wine and other ingredients.

2 tablespoons extra-virgin olive oil
1 medium-sized 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 freshly ground pepper
2 (8-ounce) bottles clam juice [or shrimp stock]
1/2 cup dry white wine [optional]
Hot pepper sauce to taste
1 pound medium shrimp, peeled and deveined
1/4 cup finely chopped Italian parsley

In a large heavy soup pot over medium heat, heat olive oil. Add onion and garlic; saute until soft but not browned. Stir in cannellini beans, tomatoes, rosemary, and pepper.

In a small bowl, combine the hot water and the bouillon cube; stir until well combined and then pour into soup mixture. 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). Bring soup just to a boil, reduce heat to low and simmer approximately 30 minutes or until slightly thickened.

Just before serving time, add the shrimp; simmer approximately 2 to 3 minutes or until shrimp are opaque in center (cut to test). Stir in parsley. Remove from heat and serve in soup bowls.

Makes 4 servings.