Prep Time: 15 minutes
Cook Time: 45 minutes
Level: Moderate
Serves: 6-8 servings depending on bowl size

Ingredients
1 tablespoon Extra Virgin Olive Oil (EVOO)
2 tablespoons unsalted butter
1 Vidalia or yellow onion, peeled and chopped
2 carrots, peeled and chopped
3 garlic cloves, minced
1 bay leaf
1 15-ounce can of cannellini (white) beans, drained and rinsed
1 14.5-ounce can diced tomatoes & 4 Roma tomatoes, chopped (substitute with fresh tomatoes, chopped)
4 cups (32 ounces) of chicken broth
1 can of tomato paste
2 springs of fresh rosemary (about 2 heaping tablespoons), finely minced
½ teaspoon of red pepper flakes
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
½ teaspoon Herbs de Provence
½ cup of heavy cream
¾ cup of small elbow, radiatore and or shell pasta, cook al dente and set aside
2 cups of shrimp, cooked, chopped and set aside (if desired, split this portion, half crabmeat, half shrimp)
Sea salt to your particular taste
Freshly ground black pepper to your particular taste
Zest from one lemon
Fresh chives, chopped (optional)

Directions
In a large pot, add the EVOO and butter, heating and melting over medium-low. Then, add the onion, carrots, garlic and bay leaf and cook until vegetables are tender, about 5 minutes.

Add the beans, chicken broth, all chopped and or diced tomatoes, tomato paste, beans, 1 tablespoon rosemary, red pepper flakes and all other spices. Bring the soup to a boil, then, reduce to your lowest heat setting, cover and simmer for about 30 minutes.

Remove and discard the bay leaf, add ½ cup of heavy cream and puree the soup mixture well until completely creamy. Return the soup mixture to your stove and keep warm over your lowest heat setting.

Add your pasta, shrimp, remaining 1 tablespoon of minced rosemary and lemon zest. If desired, spoon taste and season to your particular taste with more sea salt and freshly ground black pepper. Simmer for about 5 minutes on medium-low setting. Serve immediately.

Add fresh chopped chives to each bowl. Bon Appétit!

(SUGGESTION: If you use fresh crabmeat, make sure you clean out the shells the best you can. Slight adjustments in spices are okay for your particular liking and taste. If using regular tomatoes, try 1 ½ to 2 pounds when replacing the one can of diced tomatoes and 4 Roma tomatoes.)

Recipe by Al Cheney
www.CheneyAppraisalServices.com