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.

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 Feta
Skinnytaste.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

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.