Shrimp and White Bean Soup

Shrimp and White Bean Soup

This heartwarming classic shines with sweet Louisiana shrimp.

Shrimp and White Bean Soup
Makes 8 Cups
  • 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
  1. 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.
  2. In a large bowl, toss together shrimp, garlic, lemon zest, ½ teaspoon salt, and remaining 1 tablespoon oil.
  3. 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.
  4. 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.
  5. 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.
*We used Camellia Brand Cannellini Beans.




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