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Lemony Shrimp and Bean Soup with Pancetta

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Lemony Shrimp and Bean Soup with Pancetta image
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This is no ordinary bean soup. Featuring lemony shrimp and nutty Italian Cannellini beans, this hearty soup is unlike any you’ve had before. Fresh fennel and savory pancetta take it to the top.

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Recipe:
Lemony Shrimp and Bean Soup with Pancetta
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1.51star1stargraygraygray Based on 17 Review(s)
  • SERVES: 4
  • LEVEL: Super Simple
INGREDIENTS
  • Zest and juice of 1 lemon
  • 2 teaspoons DeLallo Fine Chopped Garlic in Water
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons DeLallo Extra Virgin Olive Oil
  • 4 ounces pancetta, diced
  • 2 tablespoons butter
  • 1 small yellow onion, diced
  • 1 small fennel bulb, thinly sliced, plus 1 tablespoon chopped fronds
  • ½ teaspoon red pepper flakes
  • 2 cups vegetable stock
  • 1 (14-ounce) can DeLallo Cannellini Beans, drained and rinsed
  • Toasted bread, optional
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DIRECTIONS
  1. Combine lemon zest, lemon juice, garlic, salt and pepper in a mixing bowl. Add shrimp and toss to combine.
  2. In a deep skillet, heat the oil over medium heat. Add the pancetta. Cook until crisp, about 6-7 minutes, stirring occasionally. Using a slotted spoon, transfer to a paper-towel-lined plate.
  3. Add butter to the same skillet. Once melted, add the shrimp. Cook until pink, about 2-3 minutes. Transfer shrimp to plate.
  4. Add onion, fennel and red pepper flakes to the skillet. Cook over medium heat until onions and fennel are soft and translucent, about 5-6 minutes.
  5. Stir in the vegetable broth and the beans. Bring to a boil. Lower heat and simmer for 8-10 minutes. Stir in the pancetta, shrimp and any juices that have accumulated on the plates.
  6. Garnish with fennel fronds and serve with crusty bread.