Shrimp & White Bean Soup Recipe
Ingredients
| Vegetable oil | 1 Tablespoon | |
| Onions | 2 Large, chopped | |
| Celery | 1 Cup (16 tbs), thinly sliced | |
| Garlic | 3 Clove (5gm), pressed | |
| Cannellini beans | 2 Can (10oz), drained, rinsed | |
| Fat | 4 Cup (16 tbs), reduced | |
| Catsup | 1/4 Cup (16 tbs) | |
| Shrimp | 1/3 pound | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
1. Heat oil in a 4- to 5-quart (3.8- to 5-liter) par over medium-high heat. Add onions, celery, anc garlic; cook, stirring often, until all vegetables arc browned (about 20 minutes).
2. Transfer vegetable mixture to a food processoi or blender; add half the beans and 2 cups (470 ml} of the broth. Whirl until smoothly pureed, then return to pan. Puree remaining beans with remaining 2 cups (470 ml) broth; add to pan. Stir ir catsup. (At this point, you may cover and refrigerate until next day.
2. Transfer vegetable mixture to a food processoi or blender; add half the beans and 2 cups (470 ml} of the broth. Whirl until smoothly pureed, then return to pan. Puree remaining beans with remaining 2 cups (470 ml) broth; add to pan. Stir ir catsup. (At this point, you may cover and refrigerate until next day.
Chef
