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Smoky Shrimp Ribollita

  • Author: by Deanna Segrave-Daly, RD
  • Yield: 10 - 12 1x


This traditional Tuscan peasant soup featuring shrimp, dark leafy greens, beans, tomatoes and day old bread to soak up all the juices.


  • 3 tablespoons olive oil
  • 1 1/2 cup carrots, finely chopped
  • 1 cup celery, finely chopped
  • 4 garlic cloves, minced
  • 1 cup leeks, trimmed and sliced (about 2 leeks)
  • 1 pound large uncooked shrimp, with peels on
  • 1 tablespoon smoked paprika
  • 6 cups Swiss chard, coarsely chopped
  • 4 cups low sodium vegetable broth
  • 2 cups water
  • 1 (28 ounce) can diced tomatoes, with juices
  • 1/2 cup red wine
  • 1 (15 ounce) can cannellini beans
  • 4 cups torn pieces of baguette or Italian bread
  • 1/2 teaspoon crushed red pepper flakes
  • Parmesan cheese


  1. Heat olive oil in a Dutch oven pot over medium heat.
  2. Add carrots, celery, garlic and leeks. Saute for 3 minutes.
  3. Add in unpeeled shrimp and smoked paprika. Saute for 5 – 7 minutes until shrimp is cooked, stirring often. Remove shrimp, cool slightly, peel and store in refrigerator.
  4. Add Swiss chard, broth and tomatoes. Bring to a boil and then reduce to a simmer.
  5. Add in wine, cover and cook for 1 hour over low heat.
  6. Add in shrimp, beans and bread, cook for 5 more minutes.
  7. Serve with Parmesan cheese sprinkled on top of each bowl.