Spicy Kale And Shrimp Soup

• 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

1. 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.
2. 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.
3. 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.
4. 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.

olive oil, mushrooms, onion, carrots, garlic, chicken broth, fresh basil, chopped kale, red curry, salt, shrimp, tomatoes, kidney beans, lemon

Taken from www.allrecipes.com/recipe/234883/spicy-kale-and-shrimp-soup/ (may not work)