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Ingredients

• 1 cup Small Shells Pasta, Anything small will do, including orzo, alphabets, or whatever you've got. You could also use rice instead.

• 1 tablespoon Extra Virgin Olive Oil
• 1 medium Onion, sliced french style, which means cut in half and then each half sliced WITH (not ACROSS) the grain.
• 2 Celery Ribs, diced 1/8"
• 1 Carrot, diced 1/8"
• 1⁄4 teaspoon Kosher Salt, if using regular salt, use half. If using homemade chicken stock, you might want more. Taste it and see.

• 1 quart Chicken Stock, I buy premade but homemade is better. Make a big batch of stock and freeze it!
• 1 cup Warm Water, Use the pasta cooking water from the first step, if you didn't throw it out!
• 1 can Canned Cannellini Beans, Including liquids
• 1 can Canned Diced Tomatoes with Italian Herbs
• 4 ounces Shrimp, 71/90, cooked and peeled. I usually use frozen pre-cooked or canned shrimp here.
• 1⁄2 cup Red Wine, This enhances the tomato flavor, but if you object to using alcohol you may certainly omit this ingredient.

• 1⁄4 teaspoon Garlic Powder, or 2 cloves smashed and minced. If using fresh garlic, put it in with the onions and veggies.
• 1⁄4 teaspoon Freshly Ground Black Pepper, or more to taste
• 2 sprigs Fresh Italian Parsley
• 1 sprig Fresh Oregano
• 1 sprig Fresh Rosemary

Description

This Is A Soup Course, Meaning It's Meant To Be Served Before The Main Entree. You Could Also Use It As An Entree But If You Do I Would Double The Amount Of Meat And Vegetables You Put Into It, So That It's More Satisfying.

KitchenMonki