Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

White Bean Soup with Sautéed Shrimp & Garlic Croutons

Scott Phillips

Yield: Yields about 6 cups.

Servings: four as a first course.

 

Ingredients

  • 5 Tbs. extra-virgin olive oil; plus 1 Tbs. for drizzling
  • 1 large yellow onion, cut into 1/4-inch dice
  • 1 carrot, peeled and cut into 1/4-inch dice
  • 1 inner rib celery, cut into 1/4-inch dice
  • Kosher salt and freshly ground black pepper
  • 2 cloves garlic, minced
  • 1-1/2 cups dried cannellini beans, cooked following the Basic Beans method
  • 1 Tbs. chopped fresh rosemary
  • 4 tsp. fresh lemon juice; more to taste
  • 2-1/2 cups 3/4-inch diced country bread or baguette (about 6 oz.)
  • 3/4 lb. large (21-25 count) shrimp, peeled, deveined, rinsed, sliced in half lengthwise, and patted dry
  • Pinch cayenne

Nutritional Information

      Nutritional Sample Size based on four servings (about 1 1/2 cups)
      Calories (kcal) : 730
      Fat Calories (kcal): 240
      Fat (g): 27
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 5
      Monounsaturated Fat (g): 16
      Cholesterol (mg): 130
      Sodium (mg): 640
      Carbohydrates (g): 84
      Fiber (g): 15
      Protein (g): 40

Preparation

  • Heat a large, heavy saucepan over medium-high heat for 30 seconds. Add 1-1/2 Tbs. of the oil, along with the onion, carrot, and celery. Season with salt and cook, stirring occasionally, until the vegetables soften and start to brown, about 7 minutes. Add half the garlic and cook for 30 seconds, stirring. Add the beans and their cooking liquid (there should be about 4 cups liquid; if not, add more water to equal this amount) and half the rosemary. Season well with salt and pepper. Bring to a boil, lower the heat to a bare simmer, and cook for 30 minutes so that the beans soften a little more but don’t break up. Let cool for 10 minutes. Scoop out 1 cup of the beans and set aside. Working in batches, purée the remaining beans and all of the broth in a blender. Transfer the puréed soup and the reserved beans to a clean saucepan and keep warm over low heat. Add the lemon juice and salt and pepper to taste. Thin with water, if necessary, to get the consistency you like.
  • Heat a large skillet over medium-high heat for 1 minute. Add 1-1/2 Tbs. of the oil and the bread cubes and season well with salt and pepper. Cook, tossing frequently, until the bread starts to brown around the edges, 2 to 3 minutes. Toss in the remaining garlic and continue cooking for 1 minute, tossing well. Transfer to a large plate. Season the shrimp well with salt and pepper. Add the remaining 2 tablespoons olive oil and the shrimp to the skillet and sauté, stirring often, until the shrimp is firm, opaque, and browned slightly, 3 to 4 minutes.
  • Ladle the soup into large, shallow bowls and dust with a pinch of cayenne. Garnish with a few of the croutons, a portion of the shrimp, a sprinkling of the remaining rosemary and a drizzle of oil.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Durham, North Carolina (412)

From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks