Dinner

Italian Shrimp and Vegetable Soup is for Dinner.

Italian Shrimp and Vegetable Soup takes 35 minutes to prepare.

Italian Shrimp and Vegetable Soup takes 70 minutes to cook.

Italian Shrimp and Vegetable Soup makes 7 servings.

The ingredients for Italian Shrimp and Vegetable Soup are:

Fennel, 1 bulb chopped
Onions, raw, 1 medium chopped
Celery, raw, 2 stalk, chopped
Garlic, 3 clove chopped
Olive Oil, 3 tbsp
Marjoram, dried, 1 tsp
Red Pepper flakes 1/2 tsp
*Coarse sea salt 1/4 tsp
Zucchini 1# cut into 1" pieces
Spinach, fresh 1#
Water, tap, 5 cup
Del Monte Diced Tomatoes, No Salt Added, 14.5 oz can
*Shrimp - raw/frozen 1#
Reduced sodium great northern beans 15 oz. can

Here is how you make Italian Shrimp and Vegetable Soup:

In a 5-6 quart pot over medium heat, cook the fennel, onion, celery, and garlic in the oil with the marjoram, pepper flakes, and salt, stirring occasionally, until the vegetables are softened and beginning to brown, about 15 minutes. Stir in the zucchini and spinach and cook, stirring occasionally, until the spinach is wilted, about 10 minutes. Add the water and tomatoes and simmer covered, until the vegetables are tender, about 10 minutes. Stir in the shrimp and beans and gently simmer, uncovered, just until the shrimp are cooked through, about 2 minutes.Serving Size: makes 7 2-cup servingNumber of Servings: 7Recipe submitted by SparkPeople user LISA-MAE.

The nutritional information for Italian Shrimp and Vegetable Soup is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 260.8

• Total Fat: 6.7 g
• Cholesterol: 94.3 mg
• Sodium: 516.5 mg
• Total Carbs: 31.8 g
• Dietary Fiber: 9.5 g
• Protein: 20.4 g

Italian Shrimp and Vegetable Soup is Italian cuisine.

The dietary needs meet for Italian Shrimp and Vegetable Soup is Low Fat