Shrimp and White Bean Soup
This heartwarming classic shines with sweet Louisiana shrimp. Use your favorite white beans - whether they’re Great Northerns, Cannellinis or Navy beans.
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Cooking tools:
- Dutch oven
- Microplane
- Citrus press
- Stove
- Mixing bowl
- Wooden spoon
- Measuring spoon
- Chef's knife
- Cutting board
- Plate
Ingredients
- 2 tablespoons extra-virgin olive oil, divided
- 1 (4-ounce) package diced pancetta
- 1 pound peeled and deveined large fresh shrimp
- 1 tablespoon minced garlic
- 1 teaspoon lemon zest
- 1 tablespoon kosher salt, divided
- ¼ cup unsalted butter
- 1 large leek, chopped (white and light green parts only)
- 1 pound Camellia Brand Cannellini Beans , soaked overnight and drained
- 4 cups chicken broth
- 2 cups water
- ¼ cup chopped fresh parsley
- 2 tablespoons fresh lemon juice
- Garnish: additional chopped fresh parsley, lemon wedges
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