This soup is kind of on the line of Olive Garden’s Zuppa Toscana Soup… except it doesn’t have sausage in it…but if you like sausage you could certainly add that.
1 large onion, chopped
1 package (1 lb) peeled & devined shrimp (chopped into smaller pieces)
3-1/2 teaspoons Italian seasoning
1 TBLS olive oil
64 oz vegetable broth
2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
6 Russet Potatoes (washed and cut in half lengthwise and then sliced 1/4 inch thick)
1 – 2 sweet potatoes, peeled and cubed
6 cups chopped fresh kale
12 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 Bay leaves
3 TBLS Italian seasoning
1 TBLS flour
1 cup heavy whipping cream
Heat oil in a large pot, add shrimp, or if your using Italian sausage here’s where you’d add 1 lb of it. However, if you are using sausage – completely eliminate the oil!! Cook shrimp (or sausage, or both) until it’s almost cooked, then add the onion & garlic. Cook until onion turns translucent.
Sprinkle flour over the mixture and stir to combine. Add vegetable broth and bring to a boil. Then add potatoes, cook for approx 20 minutes or until potatoes are tender.
Reduce heat to low and stir in the heavy cream and kale. Cook for 5 minutes, stirring occasionally. Serve with toasted French bread or hard rolls!