Vegetable and shrimp soup

A04070 VEGETABLE and shrimp SOUP INGREDIENTS for 4 PEOPLE 700 g of shrimps, 4 Tablespoons extra-virgin olive oil, 1 clove of garlic, 400 g of chopped tomato, Zucchini 3 3 potatoes, 200 g of green beans, 1 heart of celery, 1 handful of basil, salt, pepper.

For the broth: the shells of shrimp, 1 l and 1/2 water, 1 glass of dry white wine, parsley, salt.

Shelled shrimps.

Place shells in a saucepan with the water, parsley, wine and a pinch of coarse salt.

After boiling, Cook for about 10 minutes.

Meanwhile, gently fry the garlic in oil.

Retire it before that and pour browned in oil the pulp of ripe tomato.

Cook for about 5 minutes.

Peel all the vegetables, wash them and cut them into small pieces.

Add the tomato sauce before the potatoes and celery, which require a longer cooking time, then the shrimp broth.

After about 5 minutes, add the zucchini and green beans and continue cooking at moderate fire and covered container.

When the vegetables are tender add the prawns and cook for another 5 minutes.

Pour the soup in holsters, sprinkle with julienned Basil and ground pepper.