Shrimp with Kale and White Beans Baked in Parchment

INGREDIENTS

Shrimp (about 8 ounces), medium

12 oz

1 small bunch kale

Carrot

Celery stalk, thinly sliced (about 3/4 cup)

1/2

Red onion, finely chopped (about 1/2 cup), medium

3/4 tsp

Rosemary, fresh

1 can

White beans

3/4 cup

Chicken stock, homemade or low-sodium store-bought

2 tbsp

Lemon juice, fresh

Pepper, Freshly ground

1 tsp

Salt, coarse

3 tbsp

Olive oil