Tuscan Artichoke and Shrimp Soup
Recipe and photos by La Terra Fina
Ingredients
- 1 tablespoon extra-virgin olive oil
- ⅓ cup diced sweet onion
- 1 teaspoon minced garlic
- 1 ½ cups packed fresh baby spinach
- 1 ¾ teaspoons fine sea salt
- 4 cups seafood or chicken stock
- 1 can white beans, drained and rinsed
- 1 (10-ounce) container La Terra Fina Artichoke & Jalapeño Dip and Spread
- 1-pound peeled and deveined shrimp
- 1 teaspoon smoked paprika
- Grated parmesan cheese, for garnish
Instructions
- Add the olive oil to a stock pot. Add the onion and cook for 5 minutes, stirring occasionally.
- Add the garlic and spinach. Cook for 5 minutes, stirring occasionally.
- Gradually add the stock while stirring constantly.
- Season with ¾ teaspoon of the salt. Stir.
- Add the white beans. Cover with a lid and cook over medium heat for 10 minutes, stirring occasionally.
- Stir in the dip. Reduce the heat to low and cook for 15 minutes.
- Add the shrimp to a medium bowl and season with 1 teaspoon of the salt and paprika. Stir.
- Add the seasoned shrimp into the soup. Stir. Cook for 5 minutes.
- Serve warm and garnish with parmesan cheese.