1/2 medium yellow onion
1 carrot, peeled
1 stalk celery
1 tablespoon extra virgin olive oil
1 (28-ounce) can diced tomatoes, undrained
2 (15-ounce) cans cannellini beans, drained and rinsed
3 cloves garlic, peeled
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon ground black pepper
8 ounces cooked baby shrimp
Place the onion, carrot and celery into the Ninja 40-oz. bowl with blade in position, and pulse 8 times. Carefully remove blade.
Place the oil and vegetable mixture in a 5-quart saucepan.
Cook over medium heat 5 minutes, or until the vegetables are softened, stirring
Stir in the tomatoes, beans, garlic, Italian seasoning, red pepper, broth, salt and
Cook over medium heat 20 minutes, or until heated through, stirring occasionally.
Remove half of the soup and pour into the 40-oz. bowl with blade in position, and
process for 15 seconds. Carefully remove blade. Return the mixture back to the
saucepan and add the shrimp.
Cook over medium heat an additional 4 minutes, or until shrimp are heated, stirring