CHEF JEFF — ONE BYTE AT A TIME: Bean Soup with Clams and Shrimp

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Nothing tastes better on a cold day than a bowl of hot soup. And soup is so versatile. You can have it for lunch that can be taken to work or school, or you can pair it with a tasty side for a tasty dinner.

For a hearty and warm winter meal, try this.

Bean Soup with Clams and Shrimp

1 cup cannellini beans

1 onion

2 garlic cloves

1 celery stalk

1 sprig rosemary

1 sprig thyme

2 bay leaves

3 tablespoons olive oil

Salt and pepper to taste

1½ pounds chopped clams

1 pound shrimp (peeled and deveined)

2 cups chopped tomatoes

Place beans in pot. Add water until beans are covered. Soak the beans overnight. Prepare vegetables by peeling and mincing onion, then chopping garlic and celery. Tie bay leaves, rosemary and thyme together with string. Pour oil into pot over medium-high heat. When oil is hot, add veggies and saute them until golden brown. Rinse beans and add them to pot along with 4 cups of cold water and bundled herbs. Bring to a boil. Reduce heat and simmer for an hour or until veggies are tender. Once veggies are cooked, add shrimp, clams, tomatoes, salt and pepper. Cook for 3 to 5 minutes, until shrimp are pink. Ladle into bowls.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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