With capers and olives, this heart-healthy soup draws inspiration from Italian puttanesca sauce.
Serve with crusty whole-grain bread to soak up the broth.
Add shrimp and sprinkle with chile powder and 1/4 teaspoon each salt and pepper.
Cook, stirring occasionally, until just cooked through, about 3 minutes.
Remove with a slotted spoon to a clean plate.
Add onion and the remaining 1/4 teaspoon each salt and pepper to the pan.
Cook, stirring often, until translucent, 3 to 4 minutes.
Stir in garlic and crushed red pepper and cook until fragrant, about 30 seconds.
Add tomatoes and broth and bring to a boil.
Adjust heat to maintain a simmer, cover and cook for 10 minutes.
Roughly mash the tomatoes with a potato masher, leaving some chunks.
Stir in beans and mash some, leaving most whole.
Return to a boil over high heat.
Stir in the shrimp, olives and capers.
Serve the soup topped with parsley, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
