Heat oil in large enameled cast-iron casserole. Add onion and garlic and cook over moderately high heat, stirring frequently, until the onion softens, about 5 minutes. Stir in the cannelini beans, tomatoes, salt, and rosemary and pepper.
Add the stock and bring to a boil. Reduce the heat to moderately low, and simmer until the stew is slightly thickened, about 15 minutes. Add the shrimp and simmer just untiil cooked, about 2 minutes. Stir in the parsely and serve.
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Serving Size: 1 Serving (414g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 739 | ||
Calories from Fat: 48 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.3g | 7 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 172.4mg | 53 % | |
Sodium 431.5mg | 15 % | |
Potassium 2853mg | 75 % | |
Total Carbohydrate 112.2g | 33 % | |
Dietary Fiber 43.6g | 174 % | |
Sugars, other 68.6g | ||
Protein 64.2g | 92 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 739
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