White Bean Soup with Tomato & Shrimp

Tasty, quick and easy — what more can you ask! I followed the recipe exactly the first time I made it and we really liked it. Second time, I tweaked it. Used just under one and a half pounds of shrimp and added a 14.5 oz. can of whole tomatoes, another can of cannellini beans and an additional one cup of chicken broth. I upped the amounts of spices ( + added some Mexican oregano ), onions, garlic, olives and capers to accommodate the additions and skipped the orzo this go 'round. I sliced the olives and did not chop the capers. Don't skip the parsley, it adds a bright taste.

Good soup. Reminds me of a Mexican Vera Cruz sauce. I used San Marzano tomatoes for the extra sauce and added a little oregano. Quick and easy.

Very good recipe. Just enough spice, very flavorful. I followed recipe which was easy and pretty quick. I made my own chicken broth from a roaster earlier in the week and included the "bone pickings" from that, about a cup. Loved it.

Delicious! Made it exactly like recipe states but only 1 tbsp olive oil and whole wheat penne since there was no whole wheat orzo. Whole family loved!

We loved this recipe. It was very easy to make and my husband and I had it for leftovers for a couple more meals. We liked it best served cold, which made it simple to take for lunch. I'm going to make it for a refreshing summer meal when the weather gets hot.

Very delicious soup!