Tuesday, December 11, 2007

Shrimp Florentine-ish Soup

Last week before the weather turned crazy warm, we had some great, cool soup weather. I told my internal medicine partner that I was going to go home and make soup and cornbread. I actually followed through on that! I just had to decide what kind of soup to make. I knew I had a frozen vegetable soup starter (peppers, corn, onion, and okra!!!) in the freezer as well as some spinach. Hmmmm....shrimp florentine? So, I stopped by the little grocery store near my house on the way home from the gym and picked up a can (they had no frozen except for big bags) of shrimp and a can of cannelini beans. Put all these flavors together and it's a lovely little soup! I didn't put enough chicken stock, but that's easy to fix when you warm up another bowl. Because of all the veggies, this is the perfect recipe for Sweetnicks' ARF Tuesday. Drop by her site for more great recipes. Shrimp Florentine-ish Soup
1 bag frozen veggie soup starter
1 10 oz (or half a 16 oz bag) frozen spinach
1/2-1 can cannelini beans
1 can shrimp 4-6 cups low sodium chicken stock*
1 can chopped, stewed tomatoes
1 can rotel (I didn't use this this time, but would next time)
garlic powder, to taste (I LOVE this stuff!)
salt, to taste (I didn't use any, as I'm trying to be a good example to my heart failure patients, even if they can't see me!!!)
pepper, to taste
parsley
parmesan cheese
1/4 cup quinoa, if desired (I just had this on hand and wanted to get rid of it!)
Place soup starter veggies and 2 cups chicken stock in a large soup pot. Cook until tender. Add the spinach and quinoa (if using) and cook until spinach is no longer frozen. Add shrimp, tomatoes, beans, and remaining chicken stock. Add garlic powder, salt, pepper, and parsley here. Cook until soup gently boils and simmer for 5 minutes. Serve with fresh grated parmesan cheese, if desired. Goes great with Triscuit thin crisps (LOVE these!) or cornbread.

6 comments:

Kristen said...

This sounds really warming and comforting! I can't wait to try it.

Charise said...

I have been on a total soup kick lately - minus the shrimp (I just don't like it), this sounds like one I might have to try!

Linda said...

This looks very good. I love shrimp, but my husband will not eat any kind of meat, so I will just have to make it for myself sometime!

Alisha (Cook. Craft. Enjoy) said...

That looks just great! Again I lament that my family will not eat seafood...

Claire said...

Kristen - I hope you like it...it was just the perfect taste to me.

CHarise - Sorry you don't like shrimp. This is one of those that you could either leave the shrimp out or add something you like...maybe chicken or something else.

Linda - I think you should...I make it just for myself! :-) Hey, he could even pick the shrimp out...maybe add sausage for himself or something like that.

Alisha - I lament along with you!!!! The shrimp I used were the tiny salad shrimp...maybe they wouldnt notice?!?!

Anonymous said...

I love shrimp for this recipe, but I understand the dislike for shrimp as well because my wife doesnt like shrimp...but I love it!!!!! lol! I tried this recipe two ways, shimp and the way with chicken...they both were good, but the shrimp was better in my opinion. I felt it really came down to the quality of shrimp. I order all my food online from and i know that there are so many great places other ten them to order food from online as well. Anyhow....just wanted to share that with you all. Have a great day!