YumLet’s talk soup. Winter is definitely here in Brooklyn! It’s no secret that I’m not much of a Winter fan, but I do love a good soup when it’s cold outside. My husband has been asking me to make a version of a white bean and shrimp soup that he had at a New York City restaurant many years ago. And of course he couldn’t really tell me what was in it except for white beans and shrimp. Time to start creating my version! The end result was this delicious Dairy Free White Bean Soup with Shrimp and Kale.
How to make Dairy Free White Bean Soup with Shrimp and Kale
I knew I wanted this soup to be “creamy”. It was thick, creamy, and delicious-only without the cream. I promise that You won’t miss it! This “Guilt free” Dairy Free White Bean Soup with Shrimp and Kale is healthy, delicious, packed with protein and totally satisfying. Healthy CAN be delicious! Judging by my daughter’s face, I would say this soup was kid approved! I am so passionate about raising healthy eaters!
I like to cook dried beans. Although it’s a little time consuming, it’s super simple and you can do it whenever you have time and then store them in the fridge or freezer until you are ready to use them. The flavor is amazing and it will save you money too! Dried beans are much cheaper than canned ones. Of course if you don’t have dried beans, you can use canned. Choose organic with no added sodium , this way you are in charge of how salty your finished dish is! Whether you use dried beans or canned beans, my recipe for this Dairy Free White Bean Soup with Shrimp and Kale is a delicious and comforting meal. You can substitute spinach for the kale if you prefer!
Soups are on constant rotation in my house in the fall and winter. Here are some other of my family’s favorites
TIP: I added a few dashes of hot sauce to mine for a little kick
Note: Recipe updated January 7, 2022
- 2 cups dried white beans, cooked
- 2 Tablespoons Extra Virgin Olive Oil
- 1 large onion, chopped
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 tablespoon Chopped Thyme
- 4 cups Low Sodium Chicken Broth or Stock
- 2 cups chopped Kale
- 1 pound raw shrimp, peeled and deveined
- sea salt and fresh ground black pepper, to taste
- Heat 1 Tablespoon olive oil on medium heat in a large pot. Add onion, celery, thyme, and a 1/4 teaspoon each salt and pepper and cook until softened. Add garlic and cook another minute.
- Add in beans, 1 cup of the cooking liquid, and the chicken broth. Season with sea salt and pepper to taste. Bring to a boil , reduce heat, and simmer for 30 minutes.
- Remove 1 cup of the beans and set aside. Pour the rest of the soup into a blender and puree. Work in batches if you need to. Add the puree soup and the beans back into the pot. (Alternately, you can use an immersion blender if you have one and blend the soup right in the pot!) Continue to simmer on low heat.
- In the meantime, heat one tablespoon of olive oil in a pan. Season the shrimp with salt and pepper. Saute until no longer pink, about 3-4 minutes.
- Chop shrimp into bite size pieces and add to the soup. Stir in the chopped kale. Simmer on low for 5 minutes until the kale is wilted and the flavors combine.