So, I was trying to jump start my weight loss a little, as I’d hit quite the plateau since our household went gluten free (I am SO CLOSE to my 40 lb goal, y’all), so I tried the Digest Diet. It was pretty restrictive, and I’m not so good with restrictive diets. But, I did lose another three pounds, and I got some really good recipes from it.

I put this picture on Instagram the other day of the Italian Shrimp Soup, and let’s just say there was some interest in the recipe. This is my slight variation of the one in the book, and you could easily switch up the vegetables or meat in it. The way it’s written, a two cup serving is only 193 calories! It makes a big pot of soup for the whole family (or if you’re like me and have a bunch of picky eaters, several servings to go into the fridge for lunches or dinner sides later for yourself).

Italian Shrimp Soup

Print recipe
Italian Shrimp Soup
Serves 14
Prep time 35 minutes
Cook time 1 hour, 10 minutes
Total time 1 hour, 45 minutes
Dietary Gluten Free
Meal type Lunch, Side Dish, Soup
Misc Freezable, Serve Hot
This recipe is low-fat, high in fiber and protein, and makes a large batch for freezing/refrigerating or feeding a crowd.

Ingredients

  • 1 bulb fennel (chopped, stalks discarded)
  • 1 onion (chopped)
  • 2-3 stalks celery (chopped)
  • 3 cloves garlic
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon hot red pepper flakes
  • 1/4 teaspoon salt
  • 1lb yellow squash/zucchini (cut into bite-sized pieces)
  • 1 head spinach/escarole/kale (coarsely chopped)
  • 5 cups water
  • 1 can diced tomatoes
  • 1lb shrimp (peeled, deveined)
  • 1 can cannellini beans (drained, rinsed)

Directions

Step 1
In large pot over medium heat, cook the first eight ingredients, stirring occasionally, until the veggies start to soften up and brown (about 15 minutes).
Step 2
Stir in the squash/zucchini and spinach/escarole/kale, stirring occasionally, until the greens are wilted (about 10 minutes). Add the water and tomatoes (not drained) and simmer until veggies are tender (about 10 minutes).
Step 3
Stir in the shrimp and beans and simmer uncovered until the shrimp is cooked, about 2-4 minutes.
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