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Monday, April 13, 2020

White Bean Soup with Spinach and Shrimp

This was such an easy soup to throw together over the weekend. Perfect with a side salad, warm and delicious! 

My pantry always has loads of canned beans, diced tomatoes, stock and frozen shrimp. I can easily throw together multiple meals if my pantry is stocked well. 


  • 1 tbsp. extra virgin olive oil
  • 1 medium onion, diced
  • 6 garlic cloves, minced
  • 6 cups of unsalted chicken stock
  • 1 can diced tomatoes
  • 1 tsp sugar (I used a packet of Splenda)
  • 1/2 tbsp. dried basil
  • 1/2 tbsp. dried parsley
  • 1/2 tbsp. dried thyme
  • 1 tsp salt
  • 1 tsp black pepper
  • 4 cans white beans (we love cannellini beans), drained and rinsed
  • 4 cups spinach
  • 1/2 lb defrosted or fresh shrimp, peeled and deveined
  • 1/2 cup locatelli cheese (or parmesan)

  1. In a large pot, heat olive oil over medium heat. Add the onion and garlic and cook for about 3 minutes until the onion is softened. 
  2. Add in the broth, tomatoes, sugar, herbs, salt and pepper. 
  3. Bring to a boil, then reduce heat and simmer. 
  4. Stir in the beans and spinach and continue to simmer until spinach is wilted. 
  5. Add in the shrimp, stirring until the shrimp turn pink, a few minutes is all it takes.
  6. Add in the locatelli or parmesan cheese right before serving. 

This recipe makes 6 servings at 366 calories each. 


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