Shrimp and White Bean Soup
After you have raked the lawn full of leaves or cleared the snow off the walk way this is the perfect soup to warm you right up.

Makes 6 to 8 servings

1 red onion, chopped
3 shallots, minced
8 garlic cloves, peeled and sliced
2 cups finely chopped celery
2 medium carrots, peeled and finely chopped
1/4 cup olive oil
1-pound bag of dried cannellini beans or cranberry beans, cooked according to package directions
One 28-ounce can plum tomatoes, chopped, with juice

2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme, finely chopped
1 teaspoon dried oregano
2 bay leaves
Salt and pepper to taste
6 to 8 cups fish or clam broth
2 pounds large shrimp, shelled and deveined
Juice and zest of 1 lemon
1/2 cup finely chopped fresh parsley
1/2 teaspoon red pepper flakes

1. In a large soup pot over medium heat, sauté onions, shallots, garlic, celery, and carrots in olive oil until translucent.

2.  Add cooked beans, tomatoes, rosemary, thyme, oregano, bay leaves, salt, and pepper.  Simmer for 5 minutes, stirring occasionally.

3.  Add fish or clam broth. Simmer for 45 to 60 minutes, until soup thickens.

4.  Add shrimp, lemon juice and zest, parsley, and pepper flakes.  Cook until shrimp are just pink and firm, about 3 minutes.  Serve immediately.