With capers and olives, this heart-healthy soup draws inspiration from Italian puttanesca sauce. Serve with crusty whole-grain bread to soak up the broth.
- 3 tablespoons extra-virgin olive oil
- 1 pound raw shrimp (26-30 per pound), peeled and deveined
- 1 teaspoon ancho chile powder
- ½ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 1 medium onion, diced
- 3 cloves garlic, minced
- ¼ teaspoon crushed red pepper
- 1 (28 ounce) can no-salt-added whole peeled tomatoes
- 2 cups unsalted chicken broth
- 1 (14 ounce) can no-salt-added white beans
- 2 ounces small whole-wheat pasta, such as orzo
- ¼ cup pitted Kalamata olives, chopped
- 2 tablespoons capers, rinsed and chopped
- Chopped fresh parsley for garnish
Heat oil in a large pot over medium-high heat. Add shrimp and sprinkle with chile powder and 1/4 teaspoon each salt and pepper. Cook, stirring occasionally, until just cooked through, about 3 minutes. Remove with a slotted spoon to a clean plate.
Add onion and the remaining 1/4 teaspoon each salt and pepper to the pan. Cook, stirring often, until translucent, 3 to 4 minutes. Stir in garlic and crushed red pepper and cook until fragrant, about 30 seconds. Add tomatoes and broth and bring to a boil. Adjust heat to maintain a simmer, cover and cook for 10 minutes.
Roughly mash the tomatoes with a potato masher, leaving some chunks. Stir in beans and mash some, leaving most whole. Return to a boil over high heat. Add pasta and cook, uncovered and stirring occasionally, until the pasta is just tender, 8 to 10 minutes.
Stir in the shrimp, olives and capers. Serve the soup topped with parsley, if desired.
Serving Size: 1 1/4 cups Per Serving: 266 calories; 10.8 g total fat; 1.5 g saturated fat; 90 mg cholesterol; 496 mg sodium. 619 mg potassium; 22.7 g carbohydrates; 4.6 g fiber; 3 g sugar; 18.5 g protein; 1449 IU vitamin a iu; 23 mg vitamin c; 6 mcg folate; 71 mg calcium; 2 mg iron; 73 mg magnesium;