Community recipe
Lemony Garlic Shrimp and Butter Bean Soup
Tender shrimp and creamy butter beans simmer in a smoky tomato broth, finished with fresh lemon and parsley. A comforting one-pot dinner that still tastes bright and fresh.
- Serves
- 4
- Prep
- 15 min
- Cook
- 20 min
- Difficulty
- easy
Get ready
Ingredients
- 1 onion, finely diced
- 4 garlic cloves, minced
- 850 g canned butter beans, two 425 g cans, drained and rinsed
- 120 g baby spinaches, washed and dried
- 15 g fresh parsleies, washed, dried, and chopped
- 1 lemon, washed and halved
- 2 tbsp olive oils
- 0.75 tsp kosher salt
- 1 tsp smoked paprika
- 0.25 tsp ground black pepper
- 410 g crushed tomatos
- 480 ml low-sodium vegetable broth
- 450 g peeled and deveined raw shrimp, thawed if frozen; kept refrigerated until cooking
Make it
Instructions
- 01
Prepare the vegetables and beans
Set a large bowl, colander, cutting board, and knife beside the stove. Peel and finely dice 1 onion. Peel and mince 4 garlic cloves. Drain and rinse 850 g canned butter beans (the contents of two 425 g cans) in the colander. Rinse and dry 120 g baby spinach and 15 g fresh parsley; chop the parsley. Wash 1 lemon, cut it in half, and set it aside. Keep the prepared ingredients separate. | Why: Having everything ready keeps the quick-cooking broth and shrimp from overcooking while you chop.
- 02
Soften and season the aromatics
Place a 5-quart pot on the stove and heat 2 tbsp olive oil over medium heat for 1 minute. Add the diced onion and 0.75 tsp kosher salt; stir for 5–6 minutes until the onion is soft and translucent. Add the minced garlic, 1 tsp smoked paprika, and 0.25 tsp ground black pepper; stir for 30–60 seconds, just until fragrant, without letting the garlic brown. | Why: Softening the onion builds sweetness, and briefly heating the spices brings out their aroma.
- 03
Simmer the tomato and bean broth
Pour 410 g crushed tomato and 480 ml low-sodium vegetable broth into the pot. Stir in the drained beans and scrape the bottom to loosen any flavorful bits. Raise the heat to medium-high and bring to a gentle boil, about 3–4 minutes. Reduce to medium-low and simmer uncovered for 7–8 minutes, stirring occasionally, until the broth looks slightly thicker and the beans are hot throughout. | Why: A short simmer melds the tomato and smoky seasonings without breaking down the beans.
- 04
Poach the shrimp and wilt the spinach
Take 450 g peeled and deveined raw shrimp from the refrigerator and stir them into the gently simmering broth. Cook for 2 minutes, then stir in the prepared spinach and cook 2–3 minutes more, until the leaves wilt and the shrimp are opaque and firm, with an internal temperature of 145°F (63°C). If the broth starts boiling vigorously, lower the heat to keep it at a gentle simmer. | Why: Gentle poaching keeps the shrimp tender while the spinach wilts without losing its color.
- 05
Brighten and serve
Turn off the heat. Squeeze both lemon halves over the pot, catching and discarding any seeds, and stir in most of the chopped parsley. Let the soup stand 2 minutes, then divide among four bowls and scatter the remaining parsley over the top. Serve warm. | Why: Lemon and herbs added off the heat give the rich tomato broth a fresh finish.
