Tuscan White Beans with Spinach, Shrimp and Feta

By dhoffmanlatter

Ingredients

• 2 tsp extra virgin olive oil
• 1 lb large shrimp, peeled and deveined (weight after peeled)
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 tsp chopped fresh sage
• 2 tbsp balsamic vinegar
• 1/2 cup low sodium, fat-free chicken broth
• 15 oz can no-salt added cannellini beans, rinsed and drained (Eden)
• 5 cups baby spinach
• 1 1/2 oz crumbled reduced-fat feta cheese

Preparation

Step 1

Heat 1 tsp oil in a large non-stick skillet over medium-high heat. Cook shrimp until just opaque, about 2 to 3 minutes. Transfer to a plate.

Heat remaining oil in the same skillet over medium-high heat and add onion, garlic and sage; cook 4 minutes stirring occasionally until golden. Stir in vinegar and cook 30 seconds.


Add broth, bring to a boil and cook 2 minutes. Stir in beans and spinach and cook until the spinach wilts, about 2 to 3 minutes.


Remove from heat and stir in shrimp. Top with feta cheese and divide in 4 bowls.