Shrimp, White Bean and Kale Stew

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
  • Nutrition Info
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3 tablespoons extra-virgin olive oil, plus more for topping

2 links fully cooked Spanish-style chorizo (about 6 ounces total), halved lengthwise and cut into 1/2-inch-thick half-moons

1 onion, chopped

3 cloves garlic, minced

1 small bunch curly kale (about 1 pound), trimmed and chopped

Kosher salt and freshly ground pepper

1 15-ounce can white beans, undrained

1 cup low-sodium chicken broth

2 fresh bay leaves

1/2 baguette or 1 demi baguette, halved lengthwise and cut into pieces

12 ounces peeled and deveined medium shrimp


  1. Heat the olive oil in a dutch oven over medium-high heat. Add the chorizo and cook, stirring occasionally, until the edges are browned, 3 to 5 minutes. Add the onion and garlic and cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Add the kale, season with salt and pepper and cook until wilted, about 3 minutes. Stir in the white beans, chicken broth, 1 cup water and a pinch of salt. Add the bay leaves. Bring to a boil, then reduce to a simmer; cover and cook until the kale is tender, about 5 minutes.
  2. Meanwhile, preheat the broiler. Put the baguette pieces cut-side up on a baking sheet and broil until toasted, 2 to 3 minutes.
  3. Season the shrimp with salt and pepper. Add to the simmering stew, cover and cook until opaque, about 3 minutes. Season the stew with salt, if needed. Discard the bay leaves, then divide the stew among bowls. Drizzle with more olive oil and serve with the bread.