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|
|Calories from Fat: 48 (6%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 739
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