January 31, 2013
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This one’s great for those who are on a diet.  The soup is delicious, healthy and totally gluten free.  I got the recipe from gfunkified.com but I made it sans beans.

Italian shrimp & vegetable soup



  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).
  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).
  3. Stir in the shrimp and beans and simmer uncovered until the shrimp is cooked, about 2-4 minutes.

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