This Shrimp and White Bean Soup is a comforting, brothy meal that comes together quickly. It’s packed with plump shrimp, creamy white beans, and fragrant herbs in a savory broth. Perfect for busy nights or easy entertaining, this Shrimp and White Bean Soup feels both light and satisfying.

Why You’ll Love This Shrimp and White Bean Soup

• Quick & fuss-free: Ready in about 30 minutes of active time.
• Balanced texture: Tender shrimp and creamy beans in a light, flavorful broth.
• Endlessly adaptable: Easy to customize with greens or a pinch of heat.
• True crowd-pleaser: Works as a starter or main for any season.

Ingredients & Tools

• 450 g large raw shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 large yellow onion, finely diced
• 2 celery stalks, finely chopped
• 2 medium carrots, finely chopped
• 4 cloves garlic, minced
• 1 tsp dried oregano
• ½ tsp dried thyme
• 1 bay leaf
• 120 ml dry white wine (like Sauvignon Blanc)
• 1.5 litres chicken or vegetable broth
• 2 (400 g) cans cannellini beans, rinsed and drained
• 1 (400 g) can diced tomatoes, with their juices
• Salt and freshly ground black pepper to taste
• Fresh parsley for garnish
• 1 lemon, cut into wedges for serving

Tools: A large soup pot or Dutch oven, a sharp knife, and a wooden spoon.

Notes: Don’t skip the white wine—it adds depth and brightness. Use good-quality broth for the best flavor foundation.

Nutrition (per serving)

Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes

Before You Start: Tips & Ingredient Notes

• Don’t overcook the shrimp! They only need a few minutes in the hot broth at the very end. If you cook them for too long, they’ll become tough and rubbery. The trick is to add them last and let them gently poach until just pink and opaque.
• Why use dry white wine? A splash of dry white wine, like a Sauvignon Blanc or Pinot Grigio, deglazes the pot and adds a subtle acidity that balances the richness of the broth. If you prefer not to cook with alcohol, you can substitute it with an additional 120 ml of broth and a squeeze of fresh lemon juice.
• To rinse or not to rinse the beans? Always give your canned beans a good rinse under cold water. This washes away the starchy, sometimes salty liquid they’re packed in, which gives you more control over the final seasoning and texture of your soup.
• The power of a good base. Take your time when sautéing the onion, celery, and carrots (your soffritto). You’re not just softening them; you’re building a flavor foundation. Let them cook until they’re fragrant and the onion is translucent—this usually takes about 8-10 minutes.

How to Make Shrimp and White Bean Soup

Storage & Freshness Guide

• Fridge: Cool completely and store in an airtight container for up to 2 days.
• Freezer: Freeze base only (without shrimp) for up to 3 months. Add fresh shrimp when reheating.
• Reviving: Reheat gently on the stovetop over low heat; avoid boiling to keep shrimp tender.

Serving Suggestions

Complementary Dishes

• A simple green salad with a sharp vinaigrette — The crisp, acidic greens provide a refreshing counterpoint to the warm, savory soup.
• Thick, crusty bread for dipping — A warm, chewy baguette or slice of sourdough is perfect for sopping up every last drop of the delicious broth.
• Garlic-rubbed bruschetta — The robust flavor of garlic toast stands up wonderfully to the soup and adds a delightful crunch.

Drinks

• A crisp, dry white wine — A glass of the same Sauvignon Blanc you used in the soup creates a harmonious pairing that enhances the meal.
• Sparkling water with a lemon twist — The bubbles and citrus cleanse the palate between spoonfuls, making each bite taste fresh and new.
• Light-bodied lager or pilsner — The clean, crisp finish of a cold beer cuts through the richness and complements the shrimp beautifully.

Something Sweet

• Lemon sorbet — Its bright, clean flavor is a perfect, light finale that echoes the citrus notes in the soup.
• Almond biscotti — The nutty, crunchy cookies are fantastic for dipping and provide a lovely textural contrast.
• Panna Cotta with a berry coulis — The creamy, silky dessert feels indulgent but isn’t too heavy, making it an ideal follow-up.

Top Mistakes to Avoid

• Mistake: Boiling the soup after adding the shrimp. A gentle simmer is all you need to cook the shrimp through. A rolling boil will make them tough and chewy in an instant. I’ve messed this up before, and it’s a real shame.
• Mistake: Skipping the step of deglazing the pot with wine. Those browned bits at the bottom of your pot are packed with flavor. If you don’t loosen them with the wine, you’re leaving a lot of deliciousness behind, and your broth won’t be as deep or complex.
• Mistake: Not tasting and adjusting seasoning at the end. The saltiness of broths can vary wildly by brand. Always do a final taste test after the soup has simmered and just before you add the shrimp. This is your last chance to get the seasoning perfect.
• Mistake: Using pre-cooked shrimp. They’ll just become rubbery and overcooked when added to the hot soup. Raw shrimp are essential here so they can cook gently and absorb the flavors of the broth.

Expert Tips

• Tip: Make it ahead for even better flavor. Soups are almost always better the next day. You can prepare the entire soup base (through Step 5) a day in advance. Let it cool, then refrigerate. When you’re ready to eat, gently reheat the base, then add and cook the raw shrimp. The flavors will have melded into something truly special.
• Tip: For a richer broth, add a parmesan rind. If you have a leftover rind of Parmigiano-Reggiano in your fridge, toss it into the pot when you add the broth. As it simmers, it will melt into the soup, adding an incredible layer of savory, umami depth.
• Tip: Control the texture to your liking. If you prefer a slightly thicker, creamier soup, use a potato masher or the back of a spoon to gently mash about a quarter of the beans against the side of the pot before adding the shrimp. This will naturally thicken the broth.
• Tip: Don’t forget the lemon! Serving the soup with lemon wedges isn’t just a suggestion—it’s a crucial step. The fresh acidity right at the end lifts all the other flavors and makes the shrimp taste even sweeter. A little squeeze goes a very long way.

FAQs

Can I use frozen shrimp?
Absolutely! Frozen shrimp work perfectly well. Just make sure to thaw them completely in the refrigerator overnight before using. Pat them very dry with paper towels after thawing to remove excess moisture, which can water down your soup. There’s no need to adjust the cooking time if they’re fully thawed.

What’s the best substitute for white wine?
If you’d rather not use wine, you have a couple of great options. You can use an equal amount of additional chicken broth along with a tablespoon of fresh lemon juice or even a splash of white wine vinegar. This will mimic the acidity and depth that the wine provides, ensuring your soup isn’t missing that key bright note.

How long will leftovers keep?
Leftover soup will keep in an airtight container in the refrigerator for up to 2 days. Reheat it gently on the stovetop over low heat until just warmed through. Be careful not to boil it, especially since the shrimp are already cooked and can become tough if overheated.

Can I make this soup in a slow cooker?
You can, with a slight modification. Sauté the vegetables, garlic, and herbs in a skillet first (Steps 2-3), then transfer them to your slow cooker. Add the wine to the skillet to deglaze, then pour everything into the slow cooker along with the broth, beans, and tomatoes. Cook on LOW for 6-7 hours. Add the raw shrimp in the last 20 minutes of cooking until they are pink and cooked through.

My soup is a bit too thin. How can I thicken it?
The easiest way is to create a quick slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water until smooth. Stir this into the simmering soup (before adding the shrimp) and let it cook for a minute or two until the broth thickens. Alternatively, you can mash some of the beans right in the pot, as mentioned in the expert tips.