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


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


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.

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