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.

Adam Dolge
Source: EatingWell Magazine, January/February 2020
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Ingredients

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Directions

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  • Heat oil in a large pot over medium-high heat. 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.

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  • 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. Add pasta and cook, uncovered and stirring occasionally, until the pasta is just tender, 8 to 10 minutes.

  • Stir in the shrimp, olives and capers. Serve the soup topped with parsley, if desired.

Nutrition Facts

266 calories; protein 18.5g 37% DV; carbohydrates 22.7g 7% DV; exchange other carbs 1.5; dietary fiber 4.6g 18% DV; sugars 3.2g; fat 10.8g 17% DV; saturated fat 1.5g 8% DV; cholesterol 90.1mg 30% DV; vitamin a iu 1448.7IU 29% DV; vitamin c 23.4mg 39% DV; folate 5.7mcg 1% DV; calcium 71.1mg 7% DV; iron 2.4mg 14% DV; magnesium 72.7mg 26% DV; potassium 619.2mg 17% DV; sodium 496.1mg 20% DV.