Italian Shrimp Soup

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Makes: 6 servings adjust
This is a soup course, meaning it's meant to be served before the main entree. You could also use it as an entree but if you do I would double the amount of meat and vegetables you put into it, so that it's more satisfying.

Directions

Ingredients

  • 1 cup Small Shells Pasta, Anything small will do, including orzo, alphabets, or whatever you've got. You could also use rice instead.

Step 1

Boil 1 gallon of salted water with a little olive oil. Cook pasta to al dente (about 7 minutes), cool rapidly and set aside. Reserve 1 cup pasta water for later.

Ingredients

  • 1 tablespoon Extra Virgin Olive Oil
  • 1 medium Onion, sliced french style, which means cut in half and then each half sliced WITH (not ACROSS) the grain.
  • 2 Celery Ribs, diced 1/8"
  • 1 Carrot, diced 1/8"
  • 1⁄4 teaspoon Kosher Salt, if using regular salt, use half. If using homemade chicken stock, you might want more. Taste it and see.

Step 2

Heat the olive oil in your 2 quart saucepan and add the onion and veggies all at once. Add the salt and stir in then immediately cover and steam for about 2-3 minutes. This is called "sweating" the vegetables and it prevents caramelization of the onions, which would make this particular dish bitter.

Ingredients

  • 1 quart Chicken Stock, I buy premade but homemade is better. Make a big batch of stock and freeze it!
  • 1 cup Warm Water, Use the pasta cooking water from the first step, if you didn't throw it out!
  • 1 can Canned Cannellini Beans, Including liquids
  • 1 can Canned Diced Tomatoes with Italian Herbs
  • 4 ounces Shrimp, 71/90, cooked and peeled. I usually use frozen pre-cooked or canned shrimp here.
  • 1⁄2 cup Red Wine, This enhances the tomato flavor, but if you object to using alcohol you may certainly omit this ingredient.

Step 3

Add in the stock, water, beans, tomatoes, wine, and shrimp

Ingredients

  • 1⁄4 teaspoon Garlic Powder, or 2 cloves smashed and minced. If using fresh garlic, put it in with the onions and veggies.
  • 1⁄4 teaspoon Freshly Ground Black Pepper, or more to taste
  • 2 sprigs Fresh Italian Parsley
  • 1 sprig Fresh Oregano
  • 1 sprig Fresh Rosemary

Step 4

Add the pepper and garlic powder. Bring to a simmer (about 175 degrees F) reduce heat and then add the fresh herbs, cover, and hold at the lowest heat setting until ready to serve.
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