Shrimp and Tomato Herb Soup w Okra

Ingredients

2 T olive oil + 1/4 c, divided
1 large onion, chopped
3 cloves garlic, chopped
1 c dry white wine
4 c vegetable stock
4 c chicken stock
1 can clam juice
1 28 oz. can Muir Glen Fire Roasted Diced Tomatoes
1/2 c fresh dill, roughly chopped
1/2 c fresh flat leaf parsley, roughly chopped
1/2 c fresh basil, roughly chopped
1 tsp. dried oregano
1/4 - 1/2 dried crushed red pepper, depending on how much heat you like
1 T kosher salt
1/2 tsp. ground black pepper
1 bag thawed cut okra
1/4 c all-purpose flour
1 lb. peeled and de-veined raw shrimp w tails removed
2 scallions, thinly sliced
Parmigiano-Reggiano cheese, grated

Add 2 T olive oil to a dutch oven.  Add onions and cook for 3 minutes; add garlic. Cook another 2 minutes.  De-glaze with white wine and add the next 11 ingredients plus the 1/4 c olive oil.  Cook oven medium heat until mixture comes to a boil.  Sprinkle flour over okra and mix to coat.  Add to pot.  Reduce heat and continue cooking at a slow boil, stirring occasionally, for 45 minutes.  Add shrimp and cook for 15 minutes longer.

Serve hot topped with sliced scallions and Parmigiano-Reggiano cheese.

Mangia!