Tuscan White Beans with Spinach, Shrimp and Feta
User Reviews
5
-
Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4 servings
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Calories
282 kcal
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Course
Dinner
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Cuisine
Mediterranean
Tuscan White Beans with Spinach, Shrimp and Feta
Description
This recipe begins by quickly cooking peeled, deveined shrimp in olive oil until just opaque to keep them tender. The pan then receives chopped onion, minced garlic, and fresh sage, sautéed until golden to build a savory base. Adding balsamic vinegar brightens the dish with acidity, followed by low-sodium chicken broth to create a gentle simmer.
Cannellini beans and baby spinach are stirred in next, allowing the spinach to wilt and the beans to warm thoroughly. After removing from heat, the cooked shrimp are folded back in and the dish is finished with crumbled reduced-fat feta cheese, which adds creaminess and saltiness.
This combination of ingredients creates a balanced dish suitable for serving in bowls, providing a nutritious option with contrasting textures—the softness of beans and spinach with the bite of shrimp and feta. It's an accessible way to enjoy a protein-rich and vegetable-filled meal.
Ingredients
- 2 tsp extra virgin olive oil
- 1 lb Shrimp peeled and deveined (weight after peeled, large
- 1 onion chopped, medium
- 4 cloves garlic (minced)
- 2 tsp sage chopped, fresh
- 2 tbsp balsamic vinegar
- 1/2 cup low sodium (fat-free chicken broth)
- 15 oz cannellini beans rinsed and drained (Eden, can, no-salt added
- 5 cups baby spinach
- 1 1/2 oz feta cheese crumbled, reduced-fat
Instructions
- 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.
Notes
- Use fresh sage for the best aromatic flavor; dried sage can be a substitute but adjust quantity accordingly.
- Ensure shrimp are cooked just until opaque to avoid toughness.
- Rinsing and draining canned beans reduces excess sodium and preserves texture.
- This dish pairs well with crusty bread to soak up the broth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Serving | 1/4th | |
| Calories | 282kcal | 14% |
| Carbohydrates | 22g | 7% |
| Protein | 32.5g | 65% |
| Fat | 7g | 11% |
| Sodium | 390mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 0.5g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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