Bean Soup with Clams and Shrimp
This soup from Chef John Kuropatwa at Spigola Ristorante in New Jersey will warm you up on a cold winter day! The Wine Experience wine recommendation: Instinctively we like to keep it Italian, so the choice is Pinot Grigio! It pairs well with the herb base and we especially like it with anything that has clams. But it's the acidity that makes it really work.
1 C. Cannellini Beans
1 Onion
2 Garlic cloves
1 Celery stalk
1 Sprig Rosemary
1 Sprig Thyme
2 Bay leaves
3 Tbsp. Olive Oil
Salt & Pepper to taste
1 ½ lbs. chopped clams
1 lb. shrimp (peeled and deveined)
2 C. Chopped Tomatoes
Place the Cannellini beans in pot and add water until the beans are covered. Soak the beans overnight. Prepare the vegetables by peeling and mincing the onion, then chopping the garlic and the celery. Tie the bay leaves, rosemary and thyme together with kitchen string. Pour the oil into a pot over medium-high heat. When the oil is hot, add the vegetables and sauté them until golden brown. Rinse the beans and add them to the pot along with 4 cups of cold water and the bundled herbs. Bring to a boil. Reduce the heat and simmer for an hour or until all vegetables are tender. Once the vegetables are cooked, add the shrimp, clams, tomatoes, salt and pepper. Cook for 3-5 minutes, until the shrimp are pink and cooked through. Ladle into bowls and enjoy!
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