Close
Prep Time:25 minsAdditional Time:20 minsTotal Time:45 minsServings:6Yield:7 1/2 cupsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:20 minsTotal Time:45 minsServings:6Yield:7 1/2 cups
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:20 mins
Additional Time:
20 mins
Total Time:45 mins
Total Time:
45 mins
Servings:6
Servings:
6
Yield:7 1/2 cups
Yield:
7 1/2 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3tablespoonsextra-virgin olive oil1poundraw shrimp (26-30 per pound), peeled and deveined1teaspoonancho chile powder½teaspoonsalt, divided½teaspoonground pepper, divided1mediumonion, diced3clovesgarlic, minced¼teaspooncrushed red pepper1(28 ounce) canno-salt-added whole peeled tomatoes2cupsunsalted chicken broth1(14 ounce) canno-salt-added white beans2ouncessmall whole-wheat pasta, such as orzo¼cuppitted Kalamata olives, chopped2tablespoonscapers, rinsed and choppedChopped fresh parsley for garnish
Cook Mode(Keep screen awake)
Ingredients
3tablespoonsextra-virgin olive oil
1poundraw shrimp (26-30 per pound), peeled and deveined
1teaspoonancho chile powder
½teaspoonsalt, divided
½teaspoonground pepper, divided
1mediumonion, diced
3clovesgarlic, minced
¼teaspooncrushed red pepper
1(28 ounce) canno-salt-added whole peeled tomatoes
2cupsunsalted chicken broth
1(14 ounce) canno-salt-added white beans
2ouncessmall whole-wheat pasta, such as orzo
¼cuppitted Kalamata olives, chopped
2tablespoonscapers, rinsed and chopped
Chopped fresh parsley for garnish
DirectionsHeat 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.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.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.Stir in the shrimp, olives and capers. Serve the soup topped with parsley, if desired.Originally appeared: EatingWell Magazine, January/February 2020
Directions
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.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.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.Stir in the shrimp, olives and capers. Serve the soup topped with parsley, if desired.
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.
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.
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.
Stir in the shrimp, olives and capers. Serve the soup topped with parsley, if desired.
Originally appeared: EatingWell Magazine, January/February 2020
Rate ItPrint
Nutrition Facts(per serving)266Calories11gFat23gCarbs19gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
