This is such a great healthy light soup that is loaded with seafood flavor !
1/2 Onion Finely Chopped
1 Celery Stalk Chopped
1 Small Carrot Chopped
1/3 Cup OF Evoo
1 Tsp. Of Black Pepper
2 Tbsp. Fresh Italian Parsley Chopped ( Save Some Leaves For Garnish )
1 Can ( 493 Grams ) White Cannellini Beans
2.5 Cups OF Vegetable Broth
1 Tbsp. Seat Salt
1/2 Cup Crushed Tomatoes
10 Jumbo Shrimp Peeled & Deveined
1/2 Tsp. Red Crushed Pepper
1/3 Cup Dry White Wine
1 Heat up saucepan in medium heat
2 Add 1 Cup of olive oil the onion, carrots, celery and cook until soft and golden approx. 1 minute.
3 Add the cannellini beans salt and pepper and let it cook for approx 2 minutes.
4 At this point Add Vegetable broth, crushed tomatoes and the fresh chopped parsley and let it cook for approx. 25 minutes.
5 In the mean time heat up another saucepan add 1/3 olive oil, 1 garlic finely chopped 1/2 teaspoon crushed pepper.
6 Let the garlic blonde for 1 minute add the Deveined shrimps a splash of white wine and Sautee for approx. 2 minutes until the wine is fully evaporated.
7 Add the shrimps to the soup and cook for an extra 3 minutes all together serve with toasted bread.