If someone said they were serving shrimp and bean soup for dinner I would probably wiggle my way out of attending. the two items in my mind just do not combine. I saw this recipe and was intrigued by it seeing that I needed a shrimp dish and I was just tired of all the old standby recipes. Turned out to be a very yummy soup (with a few adjustments), filling, tasteful, and enjoyable. The whole family enjoyed it actually. I served this with little mini popovers which my husband and I turned into sopapillas and fresh fruit.
In a pan you want to sweat your veggies for about 5-10 minutes with some olive oil. this can be done in a skillet or your large soup pan. I hate doing dishes so I just did this all in one.
veggies: 1/2 onion diced, 1 medium green pepper diced, 6 mini bell peppers two each of the colors diced (you can use a single red/orange/yellow bell pepper to save time however the mini’s make this a very colorful dish), 3 stalks of celery diced, 2 cloves of garlic minced.
once the veggies are sweated you want to add in the spices.
spices: 1 Tablespoon sweet paprika, 1 teaspoon oregano, ½ teaspoon sea salt, ¼ teaspoon black pepper, 2 teaspoons white wine vinegar
finally add in the remaining ingredients and simmer til shrimp is pink and everything is full heated.
1 – 14.5 ounce can diced tomatoes with juice
4 cups gluten-free vegetable broth
2 – 14.5 ounce can cannellini beans, drained and rinsed
1 pound shrimp cut into bite sized chunks