4 cups beef broth
1 tablespoon black pepper
3 tablespoons minced onion
1 tablespoon garlic and onion powder
3/4 cup water
1 teaspoon salt
1 tablespoon flour
1 teaspoon chili powder
1 pound kidney beans, unpeeled
8 ounces diced small shrimp
1 tablespoon sesame seeds
1 tablespoon dried oregano
3 tablespoons dried rosemary
In a medium saucepan bring broth, pepper, onion, garlic and onion powder to a boil. Stirring constantly, cook and stir 3 to 4 minutes.
Pour 5 cups water into a large stockpot. Place the pot on medium low heat. Combine broth, pesto, onion powder, water, salt, flour, chili powder, beans, shrimp and sesame seeds. Saute over medium heat until it is nearly boiling.
Bring a large pot of water to a boil. Add cream and stir all together. Reduce heat to medium and stir in chili powder, beans, shrimp and sesame seeds. Simmer over medium heat for about 15 minutes, or until pasta is tender.