Shrimp And White Bean Stew

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2 tablespoons olive oil

1 medium onion, finely chopped

3 garlic cloves, crushed

3 cups cooked cannellini beans, drained and rinsed if canned

One 14-ounce can whole peeled tomatoes, drained and crushed

1 teaspoon salt

1/2 teaspoon dried rosemary

1/2 teaspoon freshly ground pepper

4 cups fish stock or bottled clam broth

1 pound medium shrimp, shelled and deveined

1/4 cup finely chopped flat-leaf parsley

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