Serves: 4
Total Calories: 493

1 1/2 tablespoons olive oil
2 cloves garlic chopped
3/4 cup chopped red onion
1 carrot sliced
1 stalk celery chopped
2 cups chicken broth
1 large peeled potato cubed
3 medium tomatoes seeded and chopped
1/2 cup fresh or frozen peas
1/3 cup bite size pieces cooked chicken
2 tablespoons dried parsley
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1 cup cooked cannellini beans
6 medium shrimp cooked
1/4 teaspoon salt
1/4 teaspoon black pepper
2 slices day old sourdough bread
grated Parmesan cheese for garnish
1 to 1 3/4 pound Bread Bowl

1. Heat the oil in a large stockpot over medium heat. Add the garlic, onion, carrot, and celery. Sauté about 5 minutes, or until the ingredients are soft. Reduce the heat to mediumlow, and add the broth, potatoes, tomatoes, peas, chicken, sausage, parsley, rosemary, and thyme. Simmer about 15 minutes, or until the potatoes are soft.

2. Using a fork, mash half the beans and add them to the soup along with the remaining whole beans and the shrimp. Simmer another 5 minutes. Add the salt and pepper.

3. Ladle a third of the soup into the bread bowl and top with a slice of sourdough bread. Top with another third of the soup, add the other slice of bread, and finish with the remaining soup and a sprinkling of Parmesan. Serve with more Parmesan on the side.

4. To enjoy any leftovers as a next-day casserole, wrap the bowl with the leftover soup in aluminum foil and refrigerate. Before serving, uncover and sprinkle with 1 or 2 teaspoons olive oil and some Parmesan cheese. Rewrap completely and bake in a preheated 350°F oven for 25 minutes, or until piping hot. Cut into wedges and serve.

Nutritional Facts:

Serves: 4
Total Calories: 493
Calories from Fat: 70

More Recipes from the The Sourdough Bread Bowl Cookbook Cookbook:
Fisherman's Wharf-Style Clam Chowder
Francesca's Seafood Chowder
Corn 'N' Crab Chowder
Wine Country Onion Soup
Broccoli Cheddar Soup
Minted Fresh Pea Soup
Brandied Yam Soup
Minestrone That's A Meal
Chicken and Dumplings
Blue Cheese Soup
Roux
Chef Jay Veregge's Shrimp, Prawn, and Lobster Bisque
Creamy Peanut Soup