White Bean Soup with Tomato & Shrimp

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 pound raw shrimp (26-30 per pound), peeled and deveined
• 1 teaspoon ancho chile powder
• 1/2 teaspoon salt, divided
• 1/2 teaspoon ground pepper, divided
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1/4 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
• 1/4 cup pitted Kalamata olives, chopped
• 2 tablespoons capers, rinsed and chopped
• Chopped fresh parsley for garnish

Instructions

1. 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.
2. 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.
3. 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.
4. Stir in the shrimp, olives and capers. Serve the soup topped with parsley, if desired.