Tuscan Bean Soup

5		cloves garlic,s Minced
1		medium onion, diced
1-1/2  cups		Quik Kook Soup Mix
1  teaspoon		red pepper flakes
2  teaspoons		dried oregano
1/4  cup		tomato paste
3/4  cup		dry white wine
1/2  cup		diced tomatoes
6  cups		low sodium chicken broth
1  cup		bunch Kale
4		fresh basils

Tip: Click on the ingredient links to learn the nutritional information for all the Tuscan Bean Soup ingredients. The serving size for any ingredient in Tuscan Bean Soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Heat olive oil in a large pot over medium high heat. Add onions and garlic and stir to cook for 3 to 4 minutes. Add tomato paste and stir to cook about 2 minutes, getting lots of flavor in the bottom of the pan. Stir in red pepper flakes and dried oregano; stir and cook for another 30 seconds.

Pour in wine and whisk, scraping the bottom of the pan a bit as you go. Allow this to bubble up and reduce, cooking until the wine is reduced by half.

Add canned tomatoes. Drain and rinse beans, then add to pot. Pour in chicken broth. Stir to combine and allow it to simmer for 20-25 minutes. Sprinkle in salt and pepper to taste.

While the soup is simmering, cook the shrimp: melt butter in a small skillet over medium-high (or high) heat. Throw in the shrimp and chopped parsley and toss to cook until no longer opaque, about 4 minutes. Season with salt. Set aside.

Rinse the kale and tear it into chunks. Stir into soup. (It’ll shrink quite a bit, so don’t be afraid when you first add it!) Add a bunch of torn basil and stir. Allow the soup to simmer for another 5 minutes, tasting and adding salt and pepper (or even more red pepper flakes) as needed.