Shrimp, White Bean and Pasta Soup

  • Yield: 8 servings

This soup freezes well and is great on a cold night. If the soup gets too thick after storing in the refrigerator or freezer, you can add more water or chicken broth.


1/4cup chopped Canadian bacon
1-- onion, chopped
1-- green bell pepper, seeded and chopped
1teaspoon minced garlic
1 1/2pounds medium shrimp, peeled
8 1/2cups water, divided
1-- (8-ounce) can no-salt-added tomato sauce
2-- (15 1/2-ounce) cans Great Northern beans, drained and rinsed
1 1/2cups rotini pasta
-- Salt and pepper to taste
1bunch green onion, chopped


  1. In a large pot coated with nonstick cooking spray, cook bacon over medium heat until lightly browned, about 3 minutes.  Add onion, green pepper and garlic, and saute until vegetables are tender, about 5 minutes.  Add shrimp and 1/2 cup water and cook about 5 minutes.  Add tomato sauce, beans and remaining water.  Bring to a boil and add pasta, cooking until it is done, 6 to 8 minutes.  Add salt and pepper and green onions; heat 1 minute and serve.

Nutritional Info *per serving

  • Calories 255
  • Fat 1.8g
  • Saturated Fat .4g
  • Cholesterol 123mg
  • Sodium 394mg
  • Carbohydrate 36.1g
  • Protein 23.8g