Dinner recipe · from the recipe book

Greek-Style Shrimp and White Bean Tomato Stew

Name: Greek-Style Shrimp and White Bean Tomato Stew
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1¼ lb (570 g) Shrimp; 2 tbsp (27 g) Olive oil; 1½ medium (160 g) Yellow onion, diced; 5 cloves (15 g) Garlic, minced; 2 tbsp (32 g) Tomato paste; 2 tsp (2 g) Dried oregano; ½ tsp (1 g) Crushed red pepper; 1¾ lb (800 g) Diced tomatoes, canned; 1⅔ cups (360 g) Vegetable broth; 2 cups (354 g) Great northern or cannellini beans, canned, drained and rinsed; 2 cups chopped (250 g) Zucchini, cut into half-moons; 3 cups loosely packed (90 g) Baby spinach; 2 tbsp (30 g) Lemon juice; ½ tsp (1 g) Black pepper; ⅛ tsp (1 g) Salt; ⅓ cup crumbled (60 g) Feta cheese, crumbled; ⅔ cup sprigs (6 g) Fresh dill, chopped

Plump shrimp simmer in a garlicky oregano-tomato broth with tender cannellini, zucchini and spinach, finished with salty feta and fresh dill.

Dutch oven
45 min · 30 min hands-on
Serves 4
Pescatarian
Gluten-free

31–45 g carbs
Protein 30 g+
Fiber 6 g+
Sat fat 4 g or less
500 calories or less

Ingredients

1¼ lb570 gShrimp
2 tbsp27 gOlive oil
1½ medium160 gYellow oniondiced
5 cloves15 gGarlicminced
2 tbsp32 gTomato paste
2 tsp2 gDried oregano
½ tsp1 gCrushed red pepper
1¾ lb800 gDiced tomatoes, canned
1⅔ cups360 gVegetable broth
2 cups354 gGreat northern or cannellini beans, canned, drained and rinsed
2 cups chopped250 gZucchinicut into half-moons
3 cups loosely packed90 gBaby spinach
2 tbsp30 gLemon juice
½ tsp1 gBlack pepper
⅛ tsp1 gSalt
⅓ cup crumbled60 gFeta cheesecrumbled
⅔ cup sprigs6 gFresh dillchopped

Steps

Before cooking, dice the onion, mince the garlic, cut the zucchini, crumble the feta and chop the dill. Pat the shrimp dry.
Heat the olive oil in a Dutch oven over medium heat. Add the onion and cook until soft, about 6 minutes.
Stir in the garlic, tomato paste, oregano and red pepper flakes and cook 1 minute until fragrant.
Add the canned tomatoes with their juice, the vegetable broth and the great northern beans. Bring to a boil, then simmer uncovered 15 minutes to thicken.
Add the zucchini and simmer 5 minutes until just tender.
Stir in the shrimp and simmer 3 to 4 minutes, until pink and opaque, about 145°F (63°C).
Off the heat, stir in the spinach until wilted, then the lemon juice, black pepper and salt.
Ladle into bowls and top with the feta and dill.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Contains: Milk, Shellfish. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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Greek-Style Shrimp and White Bean Tomato Stew

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