Shrimp and White Beans Soup, with Pesto

This Shrimp and White Beans Soup has it all: different textures, packed with flavors and a warm color to get through the winter days ahead. La recette en français, c’est par ici !

I don’t know if it really gets cold enough in Southern California to really enjoy a bowl of soup the way I would in the middle of winter in South of France, but it doesn’t change the fact that I do enjoy making and eating a good soup. My two favorites by far are a good old Butternut Squash soup, easy to make and so good, and the Ribollita, which takes a bit of time to prepare but is worth every second spent on it.

Now I wanted to try something different and remembered seeing a recipe once calling for white beans and shrimps and thought I ought to try it. The recipe was actually very bad and watery, but it did give me the basis for this very much tweaked version of it.

I packed this version with spices to get a nice flavor, replace the water by coconut water and added a coriander pesto for the finishing touch.

How to make coriander pesto

Just as a regular basil pesto, coriander pesto is very easy and quick to prepare. Just get all your ingredients together, blend them and you will have your own homemade pesto in minutes. You can keep it for a week in the fridge. Add a fine layer of olive oil on top of it before storing in the fridge.

Can I freeze pesto

You can keep your pesto in the freezer. If you know you are going to use only small portion at a time, use an ice cube tray to freeze it and then store in a Ziploc bag.

How long can I store this Shrimp and White Beans Soup

You can keep the soup for 3 to 4 days in the fridge. Best to eat the shrimps within two days. Keep the soup and shrimps in separate container. Reheat the soup in a covered saucepan on low heat. Reheat the shrimps separately on a pan on low heat as well to avoid getting them overcooked.

You can also eat the Shrimp and White Beans Soup cold if you don’t feel like reheating.

Why add pesto to the Shrimp and White Beans Soup

Because it adds this very nice final touch that I love. Additional flavors and some freshness to the fish. Pesto is packed with good things: fresh garlic, herbs and almond. All of them are healthy so why miss out on those!

Tell me, what is your favorite soup?

Shrimps and White Beans Soup

Prep Time15 minutes
Cook Time15 minutes
Course: Soup


  • Blender/Immersion Blender


  • A dozen shrimps
  • 1 onion
  • 2 garlic
  • 1 can coconut milk
  • 6 tbsp olive oil
  • 2 cans white beans

For the soup

  • 2 ½ tbsp curry
  • 1 ½ tbsp cumin
  • 1 ½ turmeric
  • 1 tsp cardamom
  • 1 tsp ginger
  • 1 ½ tbsp garlic

For the shrimps:

  • 1 tsp curry
  • 1 tsp turmeric
  • ½ tsp ginger
  • 1 tsp garlic
  • 1 tsp cumin
  • 1 tsp paprika

Coriander Pesto

  • 1 Bunch of coriander
  • 1 garlic clove
  • 1/3 cup roasted unsalted almonds
  • 10 tbsp olive oil
  • Salt and pepper


  • Rince and dry shrimps. In a large bowl, combine 2 tbsp olive oil and the spices.
  • Add shrimps and set aside.
  • Combine all the ingredients for the pesto in the bowl of a food processor or blender. Blend to a smooth paste (you can stop before if you want a bit more texture and keep little pieces of almonds).
  • Finely chopped onion and garlic. Heat 2 tbsp olive oil in a saucepan. Add onion, cook for 3 minutes. Add the spices and garlic, cook until fragrant, about a minute. Add white beans, coconut milk and 600g water. Bring to a boil, then reduce heat and let simmer for 10 minutes. Adjust salt and pepper. Blend.
  • Heat the remaining 2 tbsp olive oil in a pan, cook the shrimps about 2 minutes each side.
  • Serve soup, add a spoon of pesto and 3 shrimps per bowl.


I use the KitchenAid Immersion blender for all my soups

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