Shrimp, Tomato and Kale Soup Courtesy Hoffman Media For a comforting meal, cook up a pot of this flavorful and filling soup. Cook/Prep Time: 45 MinutesServings: 6 Ingredients 1 Tbsp. vegetable oil 1 cup chopped onion 1 bulb fennel, trimmed and chopped 6 cloves garlic, minced 1 bunch lacinato kale, tough stems removed and leaves chopped 3 vine-ripe tomatoes, chopped 1/2 cup dry white wine 1/4 cup all-purpose flour 2 (32-ounce) containers vegetable broth 3 (15.5-ounce) cans cannellini beans, drained and rinsed 1 lb. extra-large fresh Louisiana shrimp, peeled and deveined (tails left on) 1 Tbsp. chopped fresh rosemary 1 tsp. kosher salt 1 tsp. crushed red pepper 1/2 tsp. ground black pepper 1/4 tsp. cayenne pepper 3 Tbsp. Champagne vinegar Flat leaf parsley Directions In a large Dutch oven, heat oil over medium heat. Add onion, fennel, and garlic; cook for 5 minutes, stirring occasionally. Add kale and tomatoes and cook until kale is tender, stirring frequently, about 10 minutes. Add wine; cook for 2 minutes, stirring occasionally. Add flour and cook, stirring constantly, for 2 minutes. Gradually stir in broth and cannellini beans. Bring to a boil over medium-high heat; reduce heat and simmer for 15 minutes. Add shrimp, rosemary, salt and peppers; cook 5 to 7 minutes more. Stir in vinegar. Garnish with parsley, if desired. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!