Shrimp, White Beans and Tomato Soup Recipe

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Chicken breast is leaner, while canned tuna is more affordable.

white beans

🥗Healthier: chickpeas

💰Cheaper: canned kidney beans

Chickpeas provide more protein, while kidney beans are often less expensive.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: frozen tomatoes

Fresh tomatoes are healthier, while frozen can be more cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is often cheaper.

Shell and de-head the shrimp, reserving three larger shrimp for plating.

Season the shrimp shells with salt, white pepper, and spicy shrimp seasoning, then refrigerate until needed.

In a Dutch oven, heat a small amount of grapeseed oil until smoking.

Add the shrimp shells to the hot oil and cook until they turn pink.

Add a half tablespoon of butter, chopped onion, and celery; cook until softened.

Stir in minced garlic and cook until fragrant.

Add about a tablespoon of tomato paste and cook to remove the raw flavor.

Deglaze the pan with cognac, igniting it to cook off the alcohol.

Add water to create the shrimp stock, along with a bay leaf, parsley, and thyme; bring to a simmer.

Strain the stock to remove the shells and vegetables.

In the strained stock, add the cannellini beans and canned tomatoes with their juice; bring to a boil.

Add the reserved larger shrimp and cook until they are pink and cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens