Shrimp, Tomato, and Kale Soup

Shrimp, Tomato, and Kale Soup

Rosemary and fennel add major flavor to this Shrimp, Tomato, and Kale Soup.

Shrimp, Tomato, and Kale Soup
Serves 6
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  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
  1. 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; cook until kale is tender, stirring frequently, about 10 minutes. Add wine; cook for 2 minutes, stirring occasionally.
  2. 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.
Louisiana Cookin


  1. Tried this recipe ,couldn’t find the champagne vingar,rosemary and fennel what can you subtitute for those ingredients ,first time wasn’t bad

    • Glad you tried it! Here are some substitution suggestions:

      Champagne vinegar – any white wine vinegar (or even white)
      Fennel – 1/2 cup additional chopped onion, and 1/2 cup celery (if you have fennel seeds, add 1 teaspoon fennel seeds in addition to the onion and celery)
      Rosemary – you could substitute an equal amount of oregano or basil, or if you’re using dried, use 1 teaspoon.

  2. I tried this recipe today I don’t care for the traditional Thanksgiving meal this year. I followed the recipe and it smells great, but I don’t particularly like it. It’s healthy and I’m glad I made it but this will be a one-time recipe for me.

  3. Love everything about this soup, esp that it’s healthy & punches sooo much flavor. I do make a shrimp stock instead of canned. Thanks for sharing


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