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Shrimp and Vegetable Bean Soup with Pesto
Seafood

Shrimp and Vegetable Bean Soup with Pesto

Warm, comforting, and quick.

Serves 4
592 calories per serving

Ingredients

> 2 cups vegetable broth
> 1 (15.5 oz) can cannellini beans, rinsed and drained
> 1 (3.5 oz) pkg sliced shiitake mushrooms
> 1 (12 oz) pkg sliced bell peppers
> 1 zucchini, sliced
> 8 oz frozen cubed butternut squash
> 1 (8.8 oz) pkg 90-second brown rice
> 1 (12 oz) pkg Nature's Promise® Free From Frozen Cooked Shrimp
> 1/4 cup pesto

Steps

1
Combine the vegetable broth and 2 cups water in a large saucepan and bring to a boil. Add the beans, mushrooms, bell peppers, zucchini, and squash and simmer for 5 min. Add the shrimp and continue cooking for an additional 3 min, or until shrimp is warmed through.
2
Meanwhile, prepare the rice according to package directions. Add rice to the soup. Divide soup among 4 bowls, top with pesto and serve.

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