Shrimp, white beans and wilted spinach topped with crumbled feta. Perfect for a weeknight meal, this dish is delicious and super easy to make!
This recipe was slightly modified from the The Salt Solution Cookbook, a wonderful cookbook with over 200 recipes that offers solutions on how to cut your sodium while boosting flavor.
In this dish, a touch of vinegar, fresh sage and crumbled feta give this dish a flavor boost without the need for salt. Even I didn't miss the salt, and I like my salt.
This week, I'm giving away 3 copies of The Salt Solution Cookbook and The Salt Solution, both written by Heather K. Jones with the editors of Prevention Magazine. If you are interested in this giveaway, go to Skinny Bits for a chance to win, ends Thursday 12/22.
And I really think you will love this one pan dish; it's lean, high in fiber and full of flavor!
Tuscan White Beans with Spinach, Shrimp and FetaSkinnytaste.com
Servings: 4 • Size: 1/4th • Old Points: 5 pts • Points+: 7 pts
Calories: 282 • Fat: 6.9 g • Carb: 22.2 g • Fiber: 6.2 g • Protein: 32.5 g • Sugar: 0.2 g
Sodium: 390 mg
- 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
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.