Clean eating Italian Shrimp Stew

I love soups, stews, and chilis. They are easy to make, make a lot, taste great as leftovers, and are filling. Even better when soups or stews are healthy as this one is. I found this recipe in the latest Clean Eating Magazine. This was such a simple soup to make. Total time was about 30 mins and we loved it. I did add onion to add some more taste and it was great. This was even better the next day for lunch!
Below is the original recipe. I did add a small yellow onion chopped and cooked it with the potatoes and carrots.


2 tsp olive oil
2 medium carrots, peeled and chopped
2 small red or yellow potatoes, unpeeled and chopped
2 Tbsp chopped fresh rosemary
2 cups chopped cherry tomatoes
2 Tbsp capers, drained
2 cups vegetable broth
18 oz shrimp, peeled and deveined
black pepper, to taste

In a pot, heat oil over medium heat. Add carrots, potatoes and rosemary and stir; saute for about 2 minutes. Add tomatoes, capers and broth and increase heat to high to bring mixture to a boil. Reduce heat to medium-low, cover and cook for 10 minutes
Uncover pot and test potatoes by piercing a piece with a paring knife; they should be very soft. If not yet at desired texture, re-cover pot and cook for 3 to 5 more minutes. When potatoes are soft, mash several potato chunks with a fork to thicken soup, leaving most of the pieces intact. Add shrimp, stir and cover for 2 minutes. Uncover and stir, cooking just until shrimp are pink and cooked through. Season with pepper and serve warm.


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