|1/4 cup||Pastene Extra Virgin Olive Oil|
|1/2 cup||red onion, chopped|
|6 cups||chicken stock|
|1 can||Pastene Tri-Color Wedges, diced|
|1/2 cup||carrots, diced|
|1 cup||green cabbage, diced|
|1 cup||zucchini, diced|
|2 tbsp||Pastene Pesto Basil Sauce|
|12 medium||shrimps, peeled and deveined|
|salt and pepper|
- In a large pot, heat olive oil over medium heat and add onion; cook for 3 minutes.
- Add chicken stock, tomatoes with juice and carrots. Cook 10 minutes.
- Add cabbage, zucchini, and continue cooking 10 minutes. Add pesto and shrimps and cook over medium heat 7-8 minutes. Season to taste with salt and pepper and serve immediately.