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A wonderful and simple meal! Serve with a salad and some warm bread.

Check out more of Linda's great Soup, Stew, and Chili Recipes and Shrimp Recipes.

Shrimp & White Bean Stew

2 tablespoons extra-virgin olive oil
1 medium-sized onion, finely chopped
3 cloves garlic, minced
2 (15-ounce) cans cannelloni beans, drained and rinsed
1 (14-ounce) can Italian plum tomatoes, crushed
1 teaspoon salt
1/2 teaspoon dried rosemary
1/2 teaspoon freshly ground pepper
1 cup hot water
1 fish-flavored bouillon cube
2 (8-ounce) bottles clam juice
1/2 cup dry white wine
Hot pepper sauce to taste
1 pound medium shrimp, peeled and deveined
1/4 cup finely chopped Italian parsley

In a large heavy soup pot over medium heat, heat olive oil. Add onion and garlic; sauté until soft but not browned. Stir in cannelloni beans, tomatoes, rosemary, and pepper.

In a small bowl, combine the hot water and the bouillon cube; stir until well combined and then pour into soup mixture. Add clam juice, white wine, and hot pepper sauce to taste (be careful - remember you can always add more hot pepper sauce, but you can't take it out). Bring soup just to a boil, reduce heat to low and simmer approximately 30 minutes or until slightly thickened.

Just before serving time, add the shrimp; simmer approximately 2 to 3 minutes or until shrimp are opaque in center (cut to test). Stir in parsley. Remove from heat and serve in soup bowls.

Makes 4 servings.