Heat olive oil in a large pot over medium high heat. Add onions and garlic and stir to cook for 3 to 4 minutes. Add tomato paste and stir to cook about 2 minutes, getting lots of flavor in the bottom of the pan. Stir in red pepper flakes and dried oregano; stir and cook for another 30 seconds.

Pour in wine and whisk, scraping the bottom of the pan a bit as you go. Allow this to bubble up and reduce, cooking until the wine is reduced by half.

Add canned tomatoes. Drain and rinse beans, then add to pot. Pour in chicken broth. Stir to combine and allow it to simmer for 20-25 minutes. Sprinkle in salt and pepper to taste.

While the soup is simmering, cook the shrimp: melt butter in a small skillet over medium-high (or high) heat. Throw in the shrimp and chopped parsley and toss to cook until no longer opaque, about 4 minutes. Season with salt. Set aside.

Rinse the kale and tear it into chunks. Stir into soup. (It’ll shrink quite a bit, so don’t be afraid when you first add it!) Add a bunch of torn basil and stir. Allow the soup to simmer for another 5 minutes, tasting and adding salt and pepper (or even more red pepper flakes) as needed.

Transfer soup to a large serving bowl and top with the shrimp, or ladle into individual bowls and top with 3 or 4 shrimp.

Add big, fat Parmesan or Romano shavings and more torn basil at the end. Utterly divine!