Ingredients

Faith Willinger’s simple Tuscan recipe for Bean Soup with Shrimp alla Titanic is gussied up with whole shrimp piled on a raft of lightly toasted bread—hence the moniker“Titanic.”

Directions

1. In a blender or food processor, puree 1 cup of the cooked beans with the cooking water or broth. Drizzle 2 tablespoons of the olive oil into a 2-quart stockpot over medium-low heat and saut� the garlic until it barely begins to color, about 2 minutes. Add the pureed beans, the remaining cooked beans, salt and pepper to taste, bring to a simmer and cook, uncovered, for 10-15 minutes. Stir in the chopped parsley.
2. To serve ladle the bean soup into bowls. Float a “raft” of toast in each bowl. Top each “raft” with a few of the shrimp and drizzle each serving with 1 tablespoon of the olive oil. Garnish with more pepper, if desired.

Faith Willinger’s simple Tuscan bean soup is gussied up with whole shrimp piled on a raft of lightly toasted bread—hence the moniker “Titanic.” If you use canned beans, be sure to rinse them well and use the light vegetable stock, as recommended below, not the liquid from the can.

Bean Soup with Shrimp alla Titanic
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