This soup is so amazingly good you will never guess it only has 90 calories per cup.
Feel free to use crab meat in place of the shrimp.
1 pound small dry white beans
Soak beans overnight in 4 times their volume of water. Drain
In a 5-quart pot, combine beans with water, broth, salt, pepper and curry powder. Bring to a boil.
Spray a large skillet with nonstick spray. Stir-fry onions, carrots, celery and parsley. Cook for 5 minutes, stirring often. Add vegetable mixture to the pot of beans. Do not wash skillet. Bring mixture to a boil again. Reduce heat to low, cover and simmer for 1 1/4 hours or until beans are very tender.
Remove from heat. Puree soup in a blender (you will need to do this in several batches).
Spray more nonstick spray in skillet. Add shrimp and scallions and stir-fry 3-4 minutes until shrimp is pinkish-white. Add shrimp to puree.
Serve hot or chilled.
Recipe adapted from <em>Serving You Well Cookbook</em>.