This heartwarming classic shines with sweet Louisiana shrimp.
Shrimp and White Bean Soup
Makes 8 Cups
Ingredients
- 2 tablespoons extra-virgin olive oil, divided
- 1 (4-ounce) package diced pancetta
- 1 pound peeled and deveined large fresh shrimp
- 1 tablespoon minced garlic
- 1 teaspoon lemon zest
- 1 tablespoon kosher salt, divided
- ¼ cup unsalted butter
- 1 large leek, chopped (white and light green parts only)
- 1 pound dry white beans*, soaked overnight and drained
- 4 cups chicken broth
- 2 cups water
- ¼ cup chopped fresh parsley
- 2 tablespoons fresh lemon juice
- Garnish: chopped fresh parsley, lemon wedges
Instructions
- In a Dutch oven, heat 1 tablespoon oil over medium heat. Add pancetta, and cook, stirring occasionally, until crispy, 5 to 7 minutes. Remove from pot.
- In a large bowl, toss together shrimp, garlic, lemon zest, ½ teaspoon salt, and remaining 1 tablespoon oil.
- Increase heat to medium-high. Add shrimp to pot, and cook until browned on both sides but not cooked all the way through. Remove from pot.
- In same pot, melt butter over medium heat. Add leek; cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in beans, broth, 2 cups water, and remaining 2½ teaspoons salt. Increase heat to high, and bring to a boil. Reduce heat, cover, and simmer until beans are tender but not falling apart, 30 to 45 minutes.
- Stir parsley and lemon juice into bean mixture. Return pancetta and shrimp to pot. Cook until just heated through, about 5 minutes. Garnish with parsley and lemon wedges, if desired.
Notes
*We used Camellia Brand Cannellini Beans.
