One-Pot Shrimp & Bean Soup
with Kale & Carrot
- Milk
- Shellfish
The best kind of soup? One made in a single pot that cooks up delicious flavor in just 20 minutes. This one does just that. Meaty Italian chicken sausage, kale, and carrot are simmered together in a rich, gently creamy chicken stock, and then cannellini beans are stirred in for even more hearty flavor. Even though it's super-satisfying, you won't be able to resist another spoonful.
Ingredients
3 ounce
Carrot
1 tablespoon
Cornstarch
1 unit
Cannellini Beans
4 ounce
Kale
2 unit
Chicken Stock Concentrate
4 ounce
Cream Sauce Base
(Contains: Milk)
1 unit
Lemon
10 ounce
Shrimp
(Contains: Shellfish)
Not included in your delivery
2 teaspoon (tsp)
Salt
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Rinse shrimp* under cold water, then pat dry with paper towels.
Heat a drizzle of oil in a large pot over medium-high heat. Add shrimp, carrot, kale, salt, pepper, and ½ tsp salt (1 tsp for 4 servings). Cook, stirring occasionally, until shrimp are opaque and cooked through and kale begins to wilt, 4-6 minutes.
Meanwhile, in a small bowl, combine cornstarch with 1 TBSP water (2 TBSP for 4 servings); mix until smooth and no lumps remain. (TIP: Mix with your finger to ensure there are no lumps!)
Stir stock concentrates, cornstarch mixture, half the beans, and 1½ cups water (3 cups for 4) into pot with shrimp and veggies. Using the back of a wooden spoon or spatula, partially mash beans in pot.
Cover and bring to a boil, then immediately reduce to a low simmer. Cook until kale is wilted and broth has thickened slightly, 3-5 minutes. (TIP: Check if the kale is wilting evenly and stir occasionally if necessary.)
Stir in cream sauce base, remaining beans, and a big squeeze of lemon juice. Cook until combined and warmed through, 1-2 minutes. (TIP: Add another splash of water if you prefer a thinner broth.) Season with salt and pepper to taste.
Meanwhile, in a small bowl, combine cornstarch with 1 TBSP water (2 TBSP for 4 servings); mix until smooth and no lumps remain. (TIP: Mix with your finger to ensure there are no lumps!)
Stir stock concentrates, cornstarch mixture, half the beans, and 1½ cups water (3 cups for 4) into pot with sausage and veggies. Using the back of a wooden spoon or spatula, partially mash beans in pot.
Cover and bring to a boil, then immediately reduce to a low simmer. Cook until kale is wilted and broth has thickened slightly, 3-5 minutes. (TIP: Check if the kale is wilting evenly and stir occasionally if necessary.)
Stir in cream sauce base, remaining beans, and a big squeeze of lemon juice. Cook until combined and warmed through, 1-2 minutes. (TIP: Add another splash of water if you prefer a thinner broth.) Season with salt and pepper to taste.
Stir in cream sauce base, remaining beans, and a big squeeze of lemon juice. Cook until combined and warmed through, 1-2 minutes. (TIP: Add another splash of water if you prefer a thinner broth.) Season with salt and pepper to taste.
Divide soup between bowls. Serve with remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: Most found this soup comforting and satisfying 🍲; one customer noted it tasted a bit bland when made with shrimp instead of sausage.
- Ease of prep: This is a quick, easy one-pot meal that comes together with minimal effort.
- Suggestions: If using shrimp, sauté it first and set it aside, then add it back at the end to avoid overcooking. Cooking the carrot and kale in the broth for about 10 minutes before adding beans and the cornstarch slurry also helps build deeper flavor; adding garlic powder and a Cajun spice blend can further boost the seasoning when swapping in seafood.
