5 cloves garlic, minced
1 whole medium onion, diced
3 cans (14.5 ounce) cans great northern beans, drained & rinsed
T tbsp olive oil
1 tsp red pepper flakes (optional)
2 tsp dried oregano
1 small can tomato paste
3/4 cups dry white wine
1 can (28 ounces) whole or diced tomatoes
6 cups low sodium chicken broth
1 bunch (or more) kale (chopped into bite size bits)*
lots of torn fresh basil
4 tbsp butter
1 1/2 lbs raw shrimp, peeled & deveined**
1/4 cup chopped fresh italian parsley
fresh parmesan shavings
Heat olive oil in a large pot over medium high heat. Add onions and stir to cook for 3 to 4 minutes. Add garlic, cook for 30 seconds. Add tomato paste and stir to cook about 2 minutes. It will get dark, but that's ok. Add red pepper flakes and dried oregano; stir and cook for another 30 seconds.
Pour in wine and deglase the pan. Allow this to reach a boil and reduce by half.
Add canned tomatoes, beans, kale and chicken stock. Allow to simmer for 20-25 minutes. Add salt and pepper to taste.
While the soup is simmering, cook the shrimp.
Melt butter in small skillet over medium-high heat (or high). Throw in the shrimp and chopped parsley tnad toss to cook until no longer opaque, about 4 minutes. Season with salt. Set aside.
Right before serving, add torn basil leaves to soup and cook for 5 minutes longer. Tasting and adding salt & pepper as needed.
Ladle soup into bowls, and top with shrimp, parmesan and a fresh basil leaf.