This white bean soup features wild-caught spot prawns, striking the right balance between brothy and hearty so that it's light enough to showcase the sweet flavor and succulent texture of these delectable crustaceans. For this recipe, you don't need much more than a few fridge and pantry basics, so keep it in your back pocket for rainy, chilly days.
Onions, carrots, and garlic, with a pinch of red chili flakes and oregano, are the aromatic foundation of the soup. Add to that a can of tomatoes, a can of white beans (like cannellinis or great Northerns), and some stock, and you've got yourself a delicious brew in which to poach spot prawns.
A drizzle of good extra-virgin olive oil and lots and lots of parsley finishes off the dish with a bright burst of rich, herbaceous flavor. Serve it as a starter, or turn it into a meal by serving it alongside a few hunks of crusty bread.
