Shrimp and White Bean Stew - MSNewsNow.com - Jackson, MS

Shrimp and White Bean Stew

• 2 tablespoons of extra-virgin olive oil
• 1 medium-sized onion, chopped
• 3 cloves of garlic, minced
• 2 (15 ounce) cans of cannelloni beans, rinsed and drained
• 1 (14 ounce) can Italian plum tomatoes, crushed
• 1 teaspoon salt
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon freshly ground pepper
• 2 cups hot water
• 2 teaspoons of clam base
• 1/2 cup dry white wine
• hot pepper sauce to taste
• 1 pound of medium shrimp, peeled and deveined
• 1/4 cup of finely chopped Italian parsley

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

In a small bowl, combine the hot water and the clam base; stir until well combined and then pour into soup mixture.  Add white wine and hot pepper sauce.  Bring soup to a boil, reduce heat to low and simmer approximately 30 minutes or until slightly thickened.

Just before serving, add the shrimp and simmer approximately 2 to 3 minutes or until shrimp are pink.  Stir in parsley.  Remove from heat and serve in soup bowls.

Questions? Email Julie Levanway.