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Shrimp and cannellini beans soup

Shrimp and cannellini beans soup

A healthy light soup loaded with flavor. With minimal prep and a quick cook time you can surprise your guests with a soup that feels elegant for such an easy weeknight meal or family lunch meal.

  • Difficulty: Easy
  • Time of Preparation: 15 min
  • Time of Cooking:  30 min
  • Doses for: 2 people


  • 1/2 Onion Finely Chopped
  • 1 Celery Stalk Chopped
  • 1 Small Carrot Chopped
  • 1/3 Cup of Extra Virgin Olive oil ( Biancolilla)
  • 1 Tsp. Of Black Pepper
  • 2 Tbsp. Fresh Italian Parsley Chopped ( Save Some Leaves For Garnish )
  • 1 Can ( 493 Grams ) White Cannellini Beans
  • 2.5 Cups OF Vegetable Broth
  • 1 Tbsp. Sea Salt
  • 1/2 Cup Crushed Tomatoes
  • 10 Jumbo Shrimp Peeled & Deveined 
  • 1/2 Tsp. Red Crushed Pepper
  • 1/3 Cup Dry White Wine


  1. Heat up saucepan in medium heat
  2.  Add 1 Cup of olive oil, onions, carrots, celery and cook until soft and golden for approx. 1 minute.
  3. Add the cannellini beans, salt and pepper and let it cook for approx. 2 minutes.
  4. At this point add vegetable broth, crushed tomatoes and the fresh chopped parsley and let it cook for approx. 25 minutes.
  5.  In the meantime heat up another saucepan add 1/3 olive oil, 1 garlic finely chopped 1/2 teaspoon crushed pepper.
  6.  Let the garlic blonde for 1 minute add the deveined shrimps, a splash of white wine and sauté for approx. 2 minutes until the wine is fully evaporated.
  7.  Add the shrimps to the soup and cook for an extra 3 minutes all together served with toasted bread.


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