Spicy Kale and Shrimp Soup

Name: Spicy Kale and Shrimp Soup
Total time: 50
Yield: 8
Ingredients: 1 tablespoon olive oil; 2 cups sliced fresh mushrooms; 1 cup chopped onion; 1 cup chopped carrots; 2 cloves garlic, minced; 8 cups reduced-sodium chicken broth; 1 teaspoon chopped fresh basil; 4 cups chopped kale (ribs removed); 1 teaspoon red curry paste; salt and ground black pepper to taste; 1 pound peeled and deveined shrimp; 2 (8 ounce) cans chopped tomatoes; 1 (8 ounce) can kidney beans, rinsed and drained; 1 lemon, juiced

Recipe by Bethie from allrecipes.com

50 Mins.

Ingredients

8 servings

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1 tablespoon olive oil
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2 cups sliced fresh mushrooms
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1 cup chopped onion
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1 cup chopped carrots
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2 cloves garlic, minced
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8 cups reduced-sodium chicken broth
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1 teaspoon chopped fresh basil

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4 cups chopped kale (ribs removed)
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1 teaspoon red curry paste
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salt and ground black pepper to taste
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1 pound peeled and deveined shrimp
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2 (8 ounce) cans chopped tomatoes
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1 (8 ounce) can kidney beans, rinsed and drained
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1 lemon, juiced

Instructions

Heat oil in a large saucepan over medium-low heat. Cook and stir mushrooms, onion, carrots, and garlic in the hot oil until tender, 5 to 7 minutes.
Pour chicken broth into the saucepan; add basil. Bring broth to a boil, reduce heat to low, place a cover on the saucepan, and simmer until the basil seasons the broth, about 10 minutes.
Stir kale, curry paste, salt, and pepper into the broth; bring to a boil again, reduce heat to low, and simmer until kale softens, about 10 minutes.
Stir shrimp, tomatoes, kidney beans, and lemon juice into broth; cook at a simmer until shrimp is bright pink on the outside and the meat is no longer transparent in the center, about 10 minutes.