INGREDIENTS
2 tbsp
olive oil
2 cups
pearl onions
3
celery stalks
3
garlic cloves
1/2 cup
white wine
1 tbsp
paprika
1 pinch
cayenne pepper
2 tbsp
lemon zest
1 serving
kosher salt
1 serving
black pepper
28 oz
canned tomatoes
4 cups
vegetable broth
2 1/2 cups
pasta
1 1/2 lb
shrimp
3 cups
kale
1 serving
lemon zest
1 serving
fresh parsley