Source: louisianacookin.com / http://www.louisianacookin.com
Ingredients
- 1 tablespoon vegetable oil
- 1 cup chopped onion
- 1 bulb fennel, trimmed and chopped
- 6 cloves garlic, minced
- 1 bunch lacinato kale, tough stems removed and leaves chopped
- 3 vine-ripe tomatoes, chopped
- ½ cup dry white wine
- ¼ cup all-purpose flour
- 2 (32-ounce) containers vegetable broth
- 3 (15.5-ounce) cans cannellini beans, drained and rinsed
- 1 pound extra-large fresh shrimp, peeled and deveined (tails left on)
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon kosher salt
- 1 teaspoon crushed red pepper
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- 3 tablespoons Champagne vinegar
- Garnish: flat leaf parsley
