Simple, flavorful and packed with shrimp and vegetables, this rustic Tuscan Artichoke and Shrimp Soup recipe is fast and easy enough for weeknight dinners but also makes a great make-ahead starter course for weekend dinner parties.
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.
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