White Bean Soup with Tomato & Shrimp

  • 3 tablespoons extra-virgin olive oil
  • 1 pound raw shrimp (26-30 per pound), peeled and deveined
  • 1 teaspoon ancho chile powder
  • ½ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • ¼ teaspoon crushed red pepper
  • 1 (28 ounce) can no-salt-added whole peeled tomatoes
  • 2 cups unsalted chicken broth
  • 1 (14 ounce) can no-salt-added white beans
  • 2 ounces small whole-wheat pasta, such as orzo
  • ¼ cup pitted Kalamata olives, chopped
  • 2 tablespoons capers, rinsed and chopped
  • 1 sprig Chopped fresh parsley for garnish
  1. Heat oil in a large pot over medium-high heat. Add shrimp and sprinkle with chile powder and 1/4 teaspoon each salt and pepper. Cook, stirring occasionally, until just cooked through, about 3 minutes. Remove with a slotted spoon to a clean plate.
  2. Add onion and the remaining 1/4 teaspoon each salt and pepper to the pan. Cook, stirring often, until translucent, 3 to 4 minutes. Stir in garlic and crushed red pepper and cook until fragrant, about 30 seconds. Add tomatoes and broth and bring to a boil. Adjust heat to maintain a simmer, cover and cook for 10 minutes.
  3. Roughly mash the tomatoes with a potato masher, leaving some chunks. Stir in beans and mash some, leaving most whole. Return to a boil over high heat. Add pasta and cook, uncovered and stirring occasionally, until the pasta is just tender, 8 to 10 minutes.
  4. Stir in the shrimp, olives and capers. Serve the soup topped with parsley, if desired.

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