Rustic Shrimp & Vegetable Soup

This is a crowd pleaser that is both quick, relatively cheap for the quantity of food produced and extremely flavorful. There is nothing difficult or culinary demanding about this recipe, but it comes across as more than the sum of its components. Adapted from a rustic soup originating in small fishing village in Italy, this modern day reworking still evokes the simplicity of a coastal life while providing for contemporary palates.

Rustic Shrimp & Vegetable Soup

1 medium onion (large diced)
6 tbsp unsalted butter
6 yellow crooknecked squash (large diced)
4 zucchini (large diced)
2 tsp Old Bay
2 lbs medium large (36-40) shrimp, shelled, deveined
6 cups low sodium chicken broth
8 cloves garlic, minced fine
28 oz can diced tomatoes
1 tsp salt for sweating and taste

In a large stock pot add all of the butter, onions and salt. Sweat until soft and not browned. Add garlic and cook for 30-45 seconds or until fragrant. Immediately add the tomatoes (juice and all), stock, diced squash and zucchini. Cook until vegetables are soft, but not mushy. Reduce to low and add Old Bay. Seven minutes before serving, add shrimp and increase to medium. Serve over rice or with rustic bread.