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Shrimp, Tomato, and Kale Soup

Source: louisianacookin.com / http://www.louisianacookin.com

Ingredients
  1. 1 tablespoon vegetable oil
  2. 1 cup chopped onion
  3. 1 bulb fennel, trimmed and chopped
  4. 6 cloves garlic, minced
  5. 1 bunch lacinato kale, tough stems removed and leaves chopped
  6. 3 vine-ripe tomatoes, chopped
  7. ½ cup dry white wine
  8. ¼ cup all-purpose flour
  9. 2 (32-ounce) containers vegetable broth
  10. 3 (15.5-ounce) cans cannellini beans, drained and rinsed
  11. 1 pound extra-large fresh shrimp, peeled and deveined (tails left on)
  12. 1 tablespoon chopped fresh rosemary
  13. 1 teaspoon kosher salt
  14. 1 teaspoon crushed red pepper
  15. ½ teaspoon ground black pepper
  16. ¼ teaspoon cayenne pepper
  17. 3 tablespoons Champagne vinegar
  18. Garnish: flat leaf parsley

Click here for directions

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