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Italian Soup with Shrimp & Zucchini

A skeleton recipe for seasoned chefs to run with, adding their own ideas!

1 lb dry Navy beans, soaked overnight and then cooked until tender, use juices for soup
3 zucchini squash, cut in medium pieces
2 cups spinach leaves
1 medium onion, cut in pieces
2  medium cans of stewed tomatoes
3 carrots, sliced
Large raw shrimp, about 1 lb., (with veins & tails & shells removed)
Fresh Sweet Basil, as desired (I used about ½ cup cut up leaves)
Salt and pepper as desired
1 tsp. sugar or Splenda

From the Kitchen of Susan D.