I’m ending my zucchini week with shrimp soup, although zucchini is so versatile you could devote a month to it!
This shrimp and zucchini soup was new for me, but we both really liked it. At first I thought this soup looked a bit odd – with a whole head of escarole, a relative of lettuce, steamed into it. But I fiddled with the recipe to add some body and taste and it’s a keeper!
The recipe is a takeoff of a soup listed in the Digest Diet Cookbook, put out this year by Readers Digest. However the original recipe was so bland, using only water and 1/4 tsp of salt, so I added broth, tomato paste and some spices to salvage it. Give this a taste. It’s still healthy and low in calories.
Tips: Cut the top off the fennel bulb and the very root end. If you want to save the tops for a stock pot, great. Now cut the bulb in half lengthwise and cut out the fibrous end of the bulb root. Then chop the rest into 1/2 inch pieces.
1 large fennel bulb (Also called anise or sweet anise.)
2 celery stalks
3 cloves garlic
2 TBS olive oil
1 tsp dried marjoram
1/2 tsp red pepper flakes
1 tsp sea salt
1 pound zucchini, cut into chunks
1 head escarole, coarsely chopped
5 cups broth
1 can (15 oz) diced tomatoes – juice and all
1 pound peeled and deveined medium shrimp – uncooked
1 can white beans, rinsed and drained
6 oz can tomato paste
1 tsp garlic salt
1/2 tsp black pepper
Pour the oil into your large 5 or 6 quart pot.
Add the fennel, onion, celery and garlic with the marjoram, pepper flakes and salt.
Stir until veggies are softened – about 10 minutes.
Stir in the zucchini and escarole and cook until the lettuce is wilted- about 10 minutes.
Add the broth, tomato paste, garlic salt, pepper and tomatoes and simmer until veggies are tender – another 10 minutes.
Stir in the shrimp and beans and gently simmer until heated through. The shrimp should be a nice pink color.
The interesting assortment of vegetables, shrimp and beans make this a very satisfying soup. The addition of tomatoes and spices makes the Italian Shrimp and Zucchini Soup one to bookmark.