Marry This Tuscan Bean Soup with Shrimp Recipe is a hearty and rustic recipe, which is made with Great Northern beans, fresh kale, and tender shrimp. It’s a satisfying one-pot meal, ready in about 45 minutes.
Jump to RecipeTuscan Bean Soup with Shrimp Recipe Ingredients
- 5 cloves Garlic, Minced
- 1 whole Medium Onion, Diced
- 3 cans (14.5 Ounce) Great Northern 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 lb. Raw Shrimp, Peeled And Deveined
- 1/4 cup Chopped Fresh Parsley
- Fresh Parmesan Shavings
How To Make Tuscan Bean Soup with Shrimp
- Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onions and garlic and cook for 3 to 4 minutes until softened and fragrant. Stir in the tomato paste and cook for another 2 minutes to deepen the flavor. Add the red pepper flakes and dried oregano and cook for 30 seconds more.
- Deglaze the pan: Pour in the white wine, using a whisk or wooden spoon to scrape up any flavorful browned bits from the bottom of the pan. Let the wine bubble and reduce by about half.
- Simmer the soup base: Add the canned tomatoes (and their juices) and the drained and rinsed beans to the pot. Pour in the chicken broth, stir to combine, and bring the soup to a simmer. Let it cook for 20-25 minutes for the flavors to meld. Season with salt and pepper to taste.
- Cook the shrimp: While the soup simmers, melt the butter in a separate skillet over medium-high heat. Add the shrimp and chopped parsley. Toss and cook for about 4 minutes, until the shrimp are pink and no longer opaque. Season with a little salt.
- Add the greens: Wash the kale, remove the tough stems, and tear the leaves into bite-sized pieces. Stir the kale into the simmering soup along with a generous amount of torn fresh basil.
- Finish and serve: Let the soup simmer for another 5 minutes, just until the kale has wilted. Taste and adjust the seasonings if needed. Ladle the hot soup into bowls and top each serving with the cooked shrimp, a generous amount of Parmesan shavings, and more fresh basil.
Recipe Tips
- How to get the most flavor? Don’t skip the step of cooking the tomato paste for a couple of minutes. This caramelizes it and transforms its flavor from raw and acidic to rich and savory. Deglazing the pan with white wine also adds a huge amount of depth.
- How to avoid overcooking the shrimp? Shrimp cook very quickly. As soon as they turn from translucent grey to pink and opaque, they are done. Immediately remove them from the heat to prevent them from becoming tough and rubbery.
- Can I use a different kind of bean? Yes. Cannellini beans are a classic Tuscan choice and would be a perfect substitute for the Great Northern beans.
- How do I prevent tough kale? Kale only needs a short time to become tender. Add it at the very end of the cooking process and simmer just until it’s wilted to your liking.
What To Serve With Tuscan Bean Soup
This hearty soup is a complete meal in a bowl. It’s perfect served with:
- Warm, crusty Italian bread for dipping
- A simple green salad with a light vinaigrette
- Cheesy garlic breadsticks
How To Store Tuscan Bean Soup
Refrigerate: Let the soup cool completely. For best results, store the soup and the cooked shrimp in separate airtight containers in the refrigerator for up to 3 days. Reheat: Reheat the soup gently on the stovetop. Add the shrimp during the last minute of reheating to prevent them from overcooking.
Tuscan Bean Soup with Shrimp Nutrition Facts
- Calories: 480kcal
- Carbohydrates: 45g
- Protein: 35g
- Fat: 18g
- Saturated Fat: 8g
- Sodium: 1200mg
- Fiber: 10g
- Sugar: 8g
Nutrition information is estimated per serving and may vary based on specific ingredients used.
FAQs
Yes. To make it vegetarian, simply omit the shrimp and use vegetable broth instead of chicken broth. The bean and kale soup is still incredibly hearty and delicious on its own.
A dry, crisp white wine that you would enjoy drinking is best. Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay are all excellent choices for deglazing and adding flavor to pan sauces.
Yes. Thaw the frozen kale and squeeze out as much excess water as possible before adding it to the soup. You may not need to simmer it for as long as fresh kale.
Try More Recipes:
Tuscan Bean Soup with Shrimp Recipe
Course: SoupsCuisine: Italian-AmericanDifficulty: Easy8
servings20
minutes35
minutes480
kcalA hearty and rustic Tuscan-style soup packed with white beans, kale, and tomatoes in a savory broth, all topped with buttery garlic shrimp.
Ingredients
5 cloves Garlic, 1 Medium Onion
3 cans Great Northern Beans
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 (28 oz) can Tomatoes
6 cups Chicken Broth
1 bunch Kale, Fresh Basil
4 Tbsp. Butter
1 1/2 lb. Raw Shrimp
1/4 cup Chopped Parsley
Parmesan Shavings
Directions
- In a large pot, sauté onions and garlic in olive oil. Stir in tomato paste, red pepper flakes, and oregano.
- Deglaze the pan with white wine and let it reduce by half.
- Add the canned tomatoes, drained beans, and chicken broth. Simmer for 20-25 minutes.
- While the soup simmers, cook the shrimp in a separate skillet with butter and parsley until pink.
- Stir the fresh kale and basil into the soup and simmer for 5 more minutes until wilted.
- Ladle the soup into bowls and top with the cooked shrimp and fresh Parmesan shavings.
Notes
- This is a complete one-pot style meal that is both hearty and healthy.
- Don’t be shy with the fresh herbs; they add a wonderful freshness to the finished soup.
- For the best texture, store the soup and shrimp separately and combine when reheating.
- The soup base can be made ahead of time, and the shrimp can be cooked just before serving.
