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.