The easiest bowl of soup you'll ever make.
There are people who are against the idea of soup in the summer, I am not one of those people. You probably won't catch me eating a steaming bowl of soup outdoors on a 95 degree Atlanta Summer day but I do still enjoy eating soup indoors like a normal person. Especially when its an herby light soup such as this one!
1 can cannellini beans
1 can diced green chilies
1 cup frozen or fresh small shrimp
1 cup low sodium chicken broth
pinch of salt and pepper
pinch of paprika
pinch of onion and garlic powder
1/3 cup diced arugula
1 green onion stalk, diced
1 teaspoon basil pesto
1 teaspoon thyme leaves
1 teaspoon serrano pepper (diced or sliced)
Add the beans, green chilies, shrimp, chicken broth, and spices to a pot and set over medium low heat. Cover for 5 minutes, stir, add in the pesto, arugula, green onion, thyme and serrano, cover another 5 minutes.
Depending on your desired soupiness you can either cook longer (uncovered) to make it less soupy or add more chicken broth to make it more soupy. Serve on its own or over a bed of rice!