Shrimp and White Bean Stew

Makes 4 servings

Ingredients

• 2 Tbsp extra virgin olive oil

• 4 cloves garlic, minced

• 1 small yellow onion, diced

• 1 can (14.5 oz) diced tomatoes (fire-roasted or plain)

• 1 can (15 oz) cannellini beans (or Great Northern beans), drained and rinsed

• 1 cup bone broth 

• 1 tsp smoked paprika (or sweet paprika)

• ½ tsp red pepper flakes (optional, for heat)

• Salt + freshly ground black pepper, to taste

• 1 lb shrimp, peeled and deveined

• 3 cups fresh spinach (or baby kale), torn or chopped

• Juice of ½ lemon

• Fresh parsley, chopped (for garnish)

• (optional) sourdough bread on side

Instructions

Heat olive oil in a large skillet or Dutch oven over medium heat. Add garlic and onion; cook until softened and fragrant (about 3–4 minutes). Add shrimp and saute for 1-2 minutes. Stir in tomatoes, beans, broth, smoked paprika, and red pepper flakes. Season with salt and pepper. Simmer for 10 minutes to let flavors meld. Stir in spinach until just wilted (1–2 minutes). Squeeze lemon juice over the stew and adjust seasoning if needed. Ladle into bowls, sprinkle with fresh parsley, and serve hot with slices of warm sourdough

Nutrition | 1 serving (without bread) — calories: 235, protein: 18g, carbs: 11g, fat: 12g, fiber: 2.5g

Nutrition | 1 serving (with bread) — calories: 395, protein: 24g, carbs: 26g, fat: 13g, fiber: 2.5g