Begin by heating the 2 tsp of extra virgin olive oil in a large skillet over medium heat. Once the oil is shimmering, add the 1 medium onion, chopped, and sauté for 3-4 minutes until it becomes translucent. Next, stir in the 4 cloves of minced garlic and 2 tsp of chopped fresh sage. Cook for an additional minute, allowing the fragrant aromas to fill your kitchen.
Add the 1 lb of peeled and deveined large shrimp to the skillet. Sauté for about 2-3 minutes, or until the shrimp turn pink and opaque. Be careful not to overcook them, as they can become tough.
Once the shrimp are cooked, stir in the 2 tbsp of balsamic vinegar and 1/2 cup of low sodium, fat-free chicken broth. Bring the mixture to a gentle simmer, allowing the flavors to meld together. After a minute, add the 15 oz can of rinsed and drained cannellini beans.
With the beans now in the skillet, it’s time to incorporate the leafy greens. Add 5 cups of baby spinach and stir until the spinach wilts down, which should take about 2 minutes. The vibrant green color will brighten the dish and add a healthy component.
To complete this lovely dish, sprinkle 1 1/2 oz of crumbled reduced-fat feta cheese over the top. Stir gently to combine all the ingredients, allowing the feta to soften and melt slightly into the warm mixture.
Serve the Shrimp with Tuscan White Beans with Spinach and Feta immediately, garnishing with additional sage or a drizzle of olive oil if desired. This dish pairs wonderfully with crusty bread or over a bed of rice for a more filling meal.
