Shrimp and Red Potato Soup

Ingredients

• 1 Tbsp. olive oil
• 1 cup chopped onion
• 1 bulb fennel trimmed and chopped
• 6 cloves garlic minced
• 1 bunch turnip greens washed well, tough stems removed and leaves (chiffonade) finely chopped. Do not throw away the white turnip at the end of the green, as the turnips can be mashed or pureed with potatoes for later use as a delicious side dish.
• 1 can 28 ounces San Marzano tomatoes, rinsed, drained and diced
• 8 red potatoes quartered
• 1/2 cup dry white wine
• 2 32-ounce containers low sodium vegetable or chicken broth
• 1 lb. extra-large fresh shrimp peeled, deveined and tails removed (tails on for optimal presentation)
• 1 Tbsp. chopped fresh rosemary
• 1 tsp. kosher salt
• 1/2 tsp. ground black pepper
• 1/4 tsp. cayenne pepper
• Flat leaf parsley or cilantro chopped (optional garnish)

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