Friday, February 10, 2012


Happy Friday! Finally; am I right or am I right? As I suspected.

It got chilly again this week in the lovely ole Austin, Tejas, so I sought out a tasty new soup recipe to try. My coworker, Abby, directed me to a blog called The Pioneer Woman, and lo and behold I found a recipe that perfectly fit the bill. Except for the fact that you have to open quite a few cans, which I hate doing. I frequently pawn the can opening duties off on Joseph, but he was at soccer.

And so, Tuscan Bean Soup with Shrimp! I didn't vary it much from the original except to make it dairy-free, but here you go nonetheless:


6 cloves garlic
1 sweet yellow onion, diced
2 19 oz. cans Cannellini beans, drained and rinsed
1.5 TBSPs. olive oil
1 teaspoon red pepper flakes
2 teaspoons dried oregano
5 TBSP. tomato paste
3/4 cup dry white wine
1 28 oz. can diced tomatoes (I actually used 2 14.5 oz. cans, one "sweet onion" flavored and one "Italian seasoning" flavored)
3 cans chicken broth
3-4 huge handfuls spinach
lots o' torn basil (like 7 leaves or so)
1 lb. shrimp (I got the already cooked, tails off from the seafood deli)
1/4 c. chopped parsley
salt and pepper
garlic powder
fresh Parmesan, if you're allowed
tasty bread

Heat the olive oil over medium heat in a large pot. Add the onion and garlic and sauté about 2 minutes. Add the tomato paste and stir, cooking about 1 more minute. Add red pepper flakes and oregano, stir and cook for about 30 seconds. 
Add wine and stir quickly, being sure to get all the good stuff there nicely mixified. Allow to bubble and reduce by 1/4 - 1/2 for about 3-5 minutes.
While this is reducing, toss the shrimp with 1/2 TBSP. olive oil, salt, pepper, garlic powder, and parsley. Let it sit in that deliciousness and jam out to Fiona Apple while you proceed to the next step.
To the pot, add canned tomatoes, drained and rinsed Cannellini beans, chicken broth, and salt and pepper. Cover, turn up heat to bring to a boil, then uncover and let simmer for 15 minutes. 
Add the spinach, tearing it once before throwing in the pot. Add the torn basil, stir, and simmer for 3-5 minutes. 
Add the shrimp to the pot, stir, let simmer for 5 more minutes, and: voila! Delicious soup for your enjoyment. If you aren't dairy-free, top your individual bowls of it with fresh parmesan.
Serve with some scrumptious bread, unless you're like me and forgot to buy any.

Pot of soup- 2630 calories; makes about 11 cups worth, and a nice serving is 2 cups.

I didn't take any pictures of my soup, but there are plenty on The Pioneer Woman link above if you need a visual :)

Hm.... I'm thinking I should really have named my blog "Lady Mostly Cooks One Pot Recipes". Oh well, maybe for my next foray.

Happy weekend! Yay!

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