Tuscan Bean Soup With Shrimp Recipe

Name: Tuscan Bean Soup With Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cloves Garlic, Minced; 1 whole Medium Onion, Diced; 3 cans (14.5 Ounce) Cans Great Norther Beans, Drained And Rinsed; 2 Tablespoons Olive Oil; 1 teaspoon Red Pepper Flakes; 2 teaspoons Dried Oregano; 1/4 cups Tomato Paste; 3/4 cups 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 Tablespoons Butter; 1-1/2 pound Raw Shrimp, Peeled And Deveined; 1/4 cups Chopped Fresh Parsley; Fresh Parmesan Shavings

Servings: persons

5 cloves Garlic, Minced
1 whole Medium Onion, Diced
3 cans (14.5 Ounce) Cans Great Norther Beans, Drained And Rinsed
2 Tablespoons Olive Oil
1 teaspoon Red Pepper Flakes
2 teaspoons Dried Oregano
1/4 cups Tomato Paste
3/4 cups 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 Tablespoons Butter
1-1/2 pound Raw Shrimp, Peeled And Deveined
1/4 cups Chopped Fresh Parsley
Fresh Parmesan Shavings

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 big, fat Parmesan or Romano shavings and more torn basil at the end. Utterly divine!

1227

kcal

Calories

Fat

Carbs

148

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 5 cloves Garlic, Minced, 1 whole Medium Onion, Diced, 3 cans (14.5 Ounce) Cans Great Norther Beans, Drained And Rinsed, 2 Tablespoons Olive Oil, and more.

Yes, Tuscan Bean Soup With Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tuscan Bean Soup With Shrimp

How did you like this recipe?

Frequently Asked Questions