Tuscan White Beans with Spinach, Shrimp and Feta

Tuscan White Beans with Spinach, Shrimp and Feta
Tuscan White Beans with Spinach, Shrimp and Feta

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

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