Italian Shrimp & White Bean Stew
Submitted by Lisa Simpson on Aug 27, 2017

This recipe is quick to prepare, but tastes like it's been stewing all day.

Servings:
1

Complexity:   
Easy

Total Time:
45 minutes

Ingredients:
2 TBSP Olive Oil
1 Medium Onion
3 Garlic Cloves, crushed
3 CUPS Cannellini Beans, drained and rinsed
1-14OZ Can Whole Peeled Tomatoes, drained and crushed
1 TSP Salt
1/2 TSP Rosemary
1/2 TSP Pepper
4 CUPS Bottled Clam Broth
(1 CUP Ditalini Pasta - see pasta option note)
1 lb Medium Shrimp and/or Scallops

Directions:
Heat olive oil; add garlic & onion; cook for approximately 5 minutes.
Stir in beans, tomatoes, salt, pepper and rosemary.
Add clam broth and bring to a boil over high heat.
Reduce heat to simmer; cook until slightly thickened, approximately 15 minutes. (See Pasta Option).
Add Shrimp/Scallops and simmer until done, approximately 2 minutes.

Cook's Notes:
Pasta Option: Add 1 cup of uncooked Ditalini (small tube) pasta and cook for 5 minutes before adding the seafood.

Tomatoes: I've used diced tomatoes instead of crushing whole tomatoes and it works fine. I recommend Cento brand canned tomatoes.