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Tuscan Bean Soup with Shrimp - Our Kind of Wonderful

Tuscan Bean Soup with Shrimp

We made this soup for K (the husband) and his grandma this past weekend, and it was a huge hit! I NEVER make new things that we haven’t tried out for guests, but, since it came from The Pioneer Woman I figured it’d be okay. I have yet to make anything of hers that wasn’t a huge success.

Tuscan Bean Soup with Shrimp - Our Kind of Wonderful

Ingredients

5 cloves garlic, minced
1 whole medium onion, diced
3 cans (14.5 Ounce) Cans Great Norther Beans, Drained And Rinsed
2 Tbsp. olive oil
1 tsp. red pepper flakes
2 tsp. dried oregano
1/4 cup tomato paste
3/4 cup dry white wine
1 can (28 Ounces) Whole Or Diced Tomatoes
6 cups low sodium chicken broth
1 bunch kale (more if desired)
plenty of torn, fresh basil
4 Tbsp. butter
1-1/2 pound Raw Shrimp, Peeled And Deveined
1/4 cup chopped fresh parsley
fresh parmesan shavings

Instructions

1
Heat olive oil in a large pot over medium high heat. Add onions and garlic and stir to cook for 3 to 4 minutes. Add tomato paste and stir to cook about 2 minutes, getting lots of flavor in the bottom of the pan. Stir in red pepper flakes and dried oregano; stir and cook for another 30 seconds.
2
Pour in wine and whisk, scraping the bottom of the pan a bit as you go. Allow this to bubble up and reduce, cooking until the wine is reduced by half.
3
Add canned tomatoes. Drain and rinse beans, then add to pot. Pour in chicken broth. Stir to combine and allow it to simmer for 20-25 minutes. Sprinkle in salt and pepper to taste.
4
While the soup is simmering, cook the shrimp: melt butter in a small skillet over medium-high (or high) heat. Throw in the shrimp and chopped parsley and toss to cook until no longer opaque, about 4 minutes. Season with salt. Set aside.
5
Rinse the kale and tear it into chunks. Stir into soup. (It’ll shrink quite a bit, so don’t be afraid when you first add it!) Add a bunch of torn basil and stir. Allow the soup to simmer for another 5 minutes, tasting and adding salt and pepper (or even more red pepper flakes) as needed.
6
Transfer soup to a large serving bowl and top with the shrimp, or ladle into individual bowls and top with 3 or 4 shrimp.
7
Add Parmesan or Romano shavings and more torn basil at the end.

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