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Dinner recipe · from the recipe book

Smoky Shrimp, Mushroom and White Bean Tomato Soup

A brothy, smoky-sweet tomato soup with tender shrimp, meaty mushrooms, creamy white beans and a bright finish of lemon and parsley.

Smoky Shrimp, Mushroom and White Bean Tomato Soup

Ingredients

  • 1 lb450 gShrimptails removed, halved if large
  • 4¾ cups sliced340 gWhite mushroomssliced
  • 2 cups354 gGreat northern or cannellini beans, canned, drained and rinsed
  • 14½ oz411 gDiced tomatoes, canned
  • 3 cups720 gLow-sodium chicken broth
  • 1 cup240 gWater
  • 1 medium110 gYellow oniondiced
  • 2 stalks80 gCelerydiced
  • 1 medium119 gRed bell pepperdiced
  • 4 cloves12 gGarlicminced
  • 4 cups chopped84 gKalestems removed, chopped
  • 1 tbsp16 gTomato paste
  • 2 tbsp27 gOlive oil
  • 2⅛ tsp5 gPaprika (sweet or smoked)smoked
  • 1 tsp1 gDried thyme
  • ¼ tsp0.5 gCrushed red pepper
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tbsp30 gLemon juice
  • ¼ cup chopped15 gFresh parsleychopped

Steps

  1. Prep first: slice the mushrooms, dice the onion, celery and red bell pepper, mince the garlic, chop the kale and parsley, and pat the shrimp dry.
  2. Heat half of the olive oil in a Dutch oven over medium-high heat. Add the mushrooms in an even layer and cook without stirring for 4 minutes, then stir and cook until browned, about 4 minutes more. Move the mushrooms to a bowl.
  3. Lower the heat to medium and add the remaining half of the olive oil. Add the onion, celery and red bell pepper and cook until soft, about 6 minutes.
  4. Stir in the garlic, tomato paste, smoked paprika, thyme and red pepper flakes and cook for 1 minute, until fragrant and the paste darkens.
  5. Add the diced tomatoes, chicken broth, water and great northern beans, and return the browned mushrooms to the pot. Bring to a boil, then simmer gently for 15 minutes.
  6. Stir in the kale and simmer until tender, about 4 minutes.
  7. Add the shrimp and simmer gently for 2 to 3 minutes, until pink and opaque, reaching 145°F (63°C).
  8. Turn off the heat and stir in the lemon juice, salt and black pepper. Ladle into bowls and top with the parsley.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Contains: Shellfish. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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