Tuscan bean soup with shrimps

1. Heat the olive oil in a large saucepan over medium heat. Add sliced ​​cubes Ingredients: Instructions

1. Heat the olive oil in a large saucepan over medium heat. Add the diced onions and chopped garlic and stir, fry for 3-4 minutes. 2. Add the tomato paste and mix, cook for about 2 minutes. Add the red pepper flakes and dried oregano, stir and cook for another 30 seconds. 3. Pour in the wine and whisk. Cook until the liquid is reduced by half. 4. Add canned tomatoes. 5. Drain and rinse the beans, then add to the pan. 6. Pour the chicken broth. Stir and cook over low heat for 20-25 minutes. Add salt and pepper to taste. 7. Meanwhile, cook the shrimp. Melt the butter in a small frying pan over high heat. Stir the shrimp and finely chopped parsley, cook for about 4 minutes. Season with salt. Set aside. 8. Rinse the feces and rip it to pieces. Add to the soup. Add chopped basil, stir. Cook the soup on low heat for another 5 minutes, add salt and pepper if necessary. 9. Pour the soup over large bowls and lay the shrimps on top. Sprinkle with grated Parmesan cheese and serve immediately.

Servings: 8