Tuscan Bean Soup with Shrimp

Name: Tuscan Bean Soup with Shrimp
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 8
Cuisine: Global
Ingredients: 8 servings Plenty Of Torn Fresh Basil; 4 Tbsps Butter; 177 milliliters Dry White Wine; 59 milliliters Chopped Fresh Parsley; 5 cloves Garlic, Minced; 15 ounces cans Great Norther Beans, Drained And Rinsed; 1 bunch Kale (more If Desired); 1 liters Low Sodium Chicken Broth; 2 Tbsps Olive Oil; 1 whole Medium Onion, Diced; 2 teaspoons Dried Oregano; 8 servings Fresh Parmesan Shavings; 454 grams Raw Shrimp, Peeled And Deveined; 1 teaspoon Red Pepper Flakes; 59 milliliters Tomato Paste; 28 ounces can Whole Or Diced Tomatoes

Tuscan Bean Soup with Shrimp might be just the main course you are searching for. This recipe makes 8 servings with 406 calories, 32g of protein, and 19g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. Head to the store and pick up tomatoes, butter, parmesan shavings, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. It will be a hit at your Autumn event. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 55 minutes.

Instructions

Heat olive oil in a large pot over medium high heat.

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Olive Oil

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Pot

Add onions and garlic and stir to cook for 3 to 4 minutes.

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Garlic

Onion

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.

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Red Pepper Flakes

Dried Oregano

Tomato Paste

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Frying Pan

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.

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Wine

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Whisk

Frying Pan

Add canned tomatoes.

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Canned Tomatoes

Drain and rinse beans, then add to pot.

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Beans

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Pot

Pour in chicken broth. Stir to combine and allow it to simmer for 20-25 minutes.

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Chicken Broth

Sprinkle in salt and pepper to taste. 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. 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!)

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Salt And Pepper

Parsley

Butter

Shrimp

Kale

Salt

Soup

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Frying Pan

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.

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Red Pepper Flakes

Salt And Pepper

Basil