Pioneer Woman Tuscan Bean Soup with Shrimp

This easy and hearty pioneer woman tuscan bean soup with shrimp with shrimp is perfect for a cozy dinner. Packed with creamy beans, tender shrimp, and fresh kale, it’s both nutritious and satisfying. The rich tomato broth, enhanced with white wine and herbs, brings out deep flavors. Plus, it’s simple to make with pantry staples for a comforting meal anytime!

Ingredients Needed

• 5 cloves Garlic, minced
• 1 whole Medium Onion, diced
• 3 cans (14.5 ounces each) Great Northern Beans, drained and rinsed
• 2 tablespoons Olive Oil
• 1 teaspoon Red Pepper Flakes
• 2 teaspoons 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, torn into chunks
• Plenty of torn Fresh Basil
• 4 tablespoons Butter
• 1 1/2 pounds Raw Shrimp, peeled and deveined
• 1/4 cup Chopped Fresh Parsley
• Fresh Parmesan Shavings

How To Make Tuscan Bean Soup with Shrimp

1. Heat olive oil in a large pot over medium-high heat. Add onions and garlic, sauté for 3 to 4 minutes until softened.
2. Stir in tomato paste, cooking for about 2 minutes to enhance flavor.
3. Add red pepper flakes and dried oregano, stir for 30 seconds.
4. Pour in white wine, whisking and scraping the bottom of the pan until the wine reduces by half.
5. Add canned tomatoes, drained and rinsed beans, and chicken broth. Stir to combine and simmer for 20-25 minutes.
6. Season with salt and pepper to taste.
7. Meanwhile, in a skillet, melt butter over medium-high heat. Add shrimp and chopped parsley, cook until shrimp are opaque, about 4 minutes. Season with salt and set aside.
8. Rinse kale and tear into chunks, stir into the soup and simmer for another 5 minutes.
9. Adjust seasoning with salt, pepper, or more red pepper flakes as desired.
10. Serve soup in a large bowl topped with cooked shrimp, fresh basil, and Parmesan shavings.

Recipe Tips

• Sauté the tomato paste well: Cooking the tomato paste for a couple of minutes enhances its rich, deep flavor and prevents a raw taste in the soup.
• Use high-quality shrimp: Fresh or frozen shrimp with a firm texture will give the best results. Avoid overcooking to keep them juicy.
• Deglaze properly: Scraping up browned bits after adding wine boosts flavor. Let it reduce to concentrate the taste.
• Adjust spice levels: If you prefer a milder soup, reduce red pepper flakes. For extra heat, add more to taste.
• Add kale at the end: Stirring it in during the last few minutes keeps it vibrant and prevents it from becoming too mushy.

How To Store & Reheat Leftovers

• Refrigerate: Transfer leftover tuscan bean soup with shrimp to an airtight container. Store in the refrigerator for up to 3 days.
• Freeze: Pour leftover tuscan bean soup with shrimp (without shrimp) into freezer-safe containers, leaving space for expansion. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat Leftovers: Warm leftover tuscan bean soup with shrimp on the stovetop over medium heat for 5 minutes or in the microwave for 3 minutes, stirring occasionally, until hot.

Nutrition Fact

Serving Size: 1 cup (approximately 240 grams)

• Calories: 190
• Total Fat: 7g
• Saturated Fat: 2.5g
• Cholesterol: 15mg
• Sodium: 780mg
• Total Carbohydrate: 22g
• Dietary Fiber: 6g
• Sugars: 5g
• Protein: 8g

More Pioneer Woman Recipes:

• Pioneer Woman​ Meatball Soup
• Pioneer Woman Minestrone Soup​
• Pioneer Woman Turkey Noodle Soup Recipe​
• Pioneer Woman Pumpkin Soup Recipe
• Pioneer Woman Bean and Ham Soup