Ingredients
Method
- Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 5 minutes until softened and translucent. Stir in the garlic and red pepper flakes, cooking for another minute until fragrant. Be careful not to burn the garlic.
- Simmer Beans: Add the rinsed cannellini beans and chicken broth to the pot. Bring the mixture to a gentle boil, then reduce heat to low. Let it simmer uncovered for 10 minutes to allow flavors to meld.
- Add Greens: Stir in the chopped kale. Cook for another 2–3 minutes until the kale is wilted but still bright green. Season with salt and black pepper to taste. If you prefer a smoother texture, use an immersion blender to pulse about half of the soup, leaving some beans whole for texture.
- Prepare Shrimp: While the soup simmers, pat the shrimp dry with paper towels. Heat a separate small skillet over medium heat and add the butter. Once melted and foaming, add the shrimp. Sauté for 1–2 minutes per side until they turn pink and opaque. The internal temperature should reach 145°F (63°C).
- Finish: Remove the shrimp from the heat immediately to prevent overcooking. Stir the lemon juice into the hot soup base. Gently fold the cooked shrimp into the soup just before serving. The residual heat will keep them warm without tightening their texture.
Nutrition
Notes
This soup tastes better on day two, which makes it perfect for meal prep. I usually serve it with a crusty baguette to soak up the garlicky broth and a drizzle of good olive oil. It’s reliable, forgiving, and always hits the spot when you want dinner without the fuss.