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

INGREDIENTS:

• 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

PREPARATION:

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.