May 25, 2022
White Bean Soup with Tomato & Shrimp
White Bean Soup with Tomato & Shrimp
INGREDIENTS
- 3 tablespoons extra-virgin olive oil
- 1 pound raw shrimp (26-30 per pound), peeled and deveined
- 1 teaspoon ancho chile powder
- ½ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 1 medium onion, diced
- 3 cloves garlic, minced
- ¼ teaspoon crushed red pepper
- 1 (28 ounce) can no-salt-added whole peeled tomatoes
- 2 cups unsalted chicken broth
- 1 (14 ounce) can no-salt-added white beans
- 2 ounces small whole-wheat pasta, such as orzo
- ¼ cup pitted Kalamata olives, chopped
- 2 tablespoons capers, rinsed and chopped
- Chopped fresh parsley for garnish
METHOD
- Step 1 - Heat oil in a large pot over medium-high heat. Add shrimp and sprinkle with chile powder and 1/4 teaspoon each salt and pepper. Cook, stirring occasionally, until just cooked through, about 3 minutes. Remove with a slotted spoon to a clean plate.
- Step 2 - Add onion and the remaining 1/4 teaspoon each salt and pepper to the pan. Cook, stirring often, until translucent, 3 to 4 minutes. Stir in garlic and crushed red pepper and cook until fragrant, about 30 seconds. Add tomatoes and broth and bring to a boil. Adjust heat to maintain a simmer, cover and cook for 10 minutes.
- Step 3 - Roughly mash the tomatoes with a potato masher, leaving some chunks. Stir in beans and mash some, leaving most whole. Return to a boil over high heat. Add pasta and cook, uncovered and stirring occasionally, until the pasta is just tender, 8 to 10 minutes.
- Step 4 - Stir in the shrimp, olives and capers. Serve the soup topped with parsley, if desired.
Ingredients 3 tablespoons extra-virgin olive oil, divided ⅓ cup chopped marinated artichoke hearts ⅓ cup chopped salami ¼ cup chopped pepperoncini 2 tablespoons red-wine vinegar 1 tablespoon chopped fresh oregano, plus more for garnish 500g chicken cutlets ½ teaspoon ground pepper 2 ounces fresh mozzarella cheese, thinly sliced Instructions Step 1 Preheat broiler to high. Step 2 Mix 2 tablespoons oil, artichoke hearts, salami, pepperoncini, vinegar and oregano in a medium bowl. Step 3 Heat the remaining 1 tablespoon oil in a large broiler-safe skillet over medium-high heat. Sprinkle chicken with pepper and add to the pan. Step 4 Cook until starting to brown, about 3 minutes. Turn the chicken over and top each piece with the artichoke mixture and cheese. Step 5 Transfer the pan to the oven and broil the chicken until the cheese is browned and an instant-read thermometer inserted in the thickest part of the chicken registers 165 degrees F, 3 to 4 minutes more. Step 6 Serve the chicken with any pan drippings and oregano, if desired. Nutrition and Cooking Times Prep time: 20 minutes | Cook time: 20minutes Serves: 4 Nutrient Value (per serving): Calories: 303cal | Protein: 28g | Fat: 20g | Carbohydrates: 3g |
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