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Camellia Brand
Shrimp and White Bean Soup

Shrimp and White Bean Soup

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  • 2 tablespoons extra-virgin olive oil, divided
  • 1 (4-ounce) package diced pancetta
  • 1 pound peeled and deveined large fresh shrimp
  • 1 tablespoon minced garlic
  • 1 teaspoon lemon zest
  • 1 tablespoon kosher salt, divided
  • ¼ cup unsalted butter
  • 1 large leek, chopped (white and light green parts only)
  • 1 pound Camellia Brand Cannellini Beans, soaked overnight and drained
  • 4 cups chicken broth
  • 2 cups water
  • ¼ cup chopped fresh parsley
  • 2 tablespoons fresh lemon juice
  • Garnish: additional chopped fresh parsley, lemon wedges


  1. To a Dutch oven, add 1 tablespoon oil over medium heat. Add pancetta and cook, stirring occasionally until crispy, 5 to 7 minutes. Remove pancetta from pot, and set aside.
  2. In a large bowl, toss together shrimp, garlic, lemon zest, ½ teaspoon salt, and remaining 1 tablespoon oil.
  3. Add shrimp to pot, and cook over medium-high heat until browned on both sides but not cooked through. Remove from pot, and set aside.
  4. In the same pot, melt butter over medium heat. Add leek; cook, stirring occasionally until softened, 5 to 7 minutes. Stir in beans, broth, water, and remaining 2½ teaspoons salt. Increase heat to high, and bring to a boil. Reduce heat, cover, and simmer until beans are tender but not falling apart, about 30 to 45 minutes.
  5. Stir parsley and lemon juice into bean mixture. Return pancetta and shrimp to pot. Cook until just heated through, about 5 minutes. Garnish with additional parsley and lemon wedges, if desired.

This recipe and photo are courtesy of our friends at Louisiana Cookin’ magazine.

Ingredients used in this Recipe

shrimp Chicken Broth white beans pancetta