Italian Shrimp and Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
Fennel, 1 bulb choppedOnions, raw, 1 medium choppedCelery, raw, 2 stalk, choppedGarlic, 3 clove choppedOlive Oil, 3 tbsp Marjoram, dried, 1 tsp Red Pepper flakes 1/2 tsp *Coarse sea salt 1/4 tsp Zucchini 1# cut into 1" piecesSpinach, fresh 1#Water, tap, 5 cup Del Monte Diced Tomatoes, No Salt Added, 14.5 oz can*Shrimp - raw/frozen 1#Reduced sodium great northern beans 15 oz. can
In a 5-6 quart pot over medium heat, cook the fennel, onion, celery, and garlic in the oil with the marjoram, pepper flakes, and salt, stirring occasionally, until the vegetables are softened and beginning to brown, about 15 minutes. Stir in the zucchini and spinach and cook, stirring occasionally, until the spinach is wilted, about 10 minutes. Add the water and tomatoes and simmer covered, until the vegetables are tender, about 10 minutes. Stir in the shrimp and beans and gently simmer, uncovered, just until the shrimp are cooked through, about 2 minutes.
Serving Size: makes 7 2-cup serving
Number of Servings: 7
Recipe submitted by SparkPeople user LISA-MAE.
Serving Size: makes 7 2-cup serving
Number of Servings: 7
Recipe submitted by SparkPeople user LISA-MAE.
Nutritional Info Amount Per Serving
- Calories: 260.8
- Total Fat: 6.7 g
- Cholesterol: 94.3 mg
- Sodium: 516.5 mg
- Total Carbs: 31.8 g
- Dietary Fiber: 9.5 g
- Protein: 20.4 g
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