Featuring Oliver’s Arbequinia Extra Virgin Olive Oil and Coconut White Balsamic
2 regular cans of Butter Beans, drained
1 carrot, finely minced
1 celery stalk, finely minced
1/2 onion, finely minced
2 cloves of garlic, crushed
2 tbsp tomato paste
12 Large shrimp
16 oz chicken broth
1/4 cup Oliver’s Arbequinia extra virgin olive oil
1/4 cup Oliver’s Coconut Balsamic
1/4 cup flat leaf parsley, finely chopped
Salt & Pepper to taste
Coat the shrimp with Oliver’s Coconut Balsamic then salt and pepper to taste. Grill or pan fry the shrimp until thoroughly cooked, then cut into pieces. Set aside. In a large sauce pan heat the Arbequinia Extra Virgin Olive Oil to medium-high then add the carrots, celery, onions and garlic. Sautee for 15 minutes until soft. Add the tomato paste and mix together, continuing to cook until ingredients are mixed together. Add the broth and beans and salt and pepper to taste. Cover and cook for another 20 minutes.
Spoon the beans into a shallow bowl, add the sliced sausage and garnish with parsley. Serve with grilled country bread or ciabatta..