thepioneerwoman
Tuscan Bean Soup with Shrimp
I’m Pioneer Woman. And I’m obsessed with soup.
👥 8 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 10 min🔥 Cook: 45 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●pot
- ●whisk
- ●skillet
- ●bowl
📝 Preparation Steps
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.
Garlic, Minced5 cloves(14.5 Ounce) Cans Great Norther Beans, Drained And Rinsed3 cans(28 Ounces) Whole Or Diced Tomatoes1 can
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!
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