Tuscan White Beans with Spinach, Shrimp and Feta

2 tsp further virgin olive oil
1 lb large shrimp, peeled and deveined (fat following peeled)
1 medium onion, chopped
4 cloves garlic, minced
2 tsp chopped fresh sage
2 tbsp balsamic vinegar
1/2 cup reduced sodium, weight-free of charge Chicken broth
5 cups boy or girl spinach
1 1/2 oz crumbled decreased-bodyweight feta cheese

Directions:
Warm 1 tsp oil in a huge non-adhere skillet over medium-high heat. Cook shrimp until precisely opaque, about 2 to 3 minutes. Shift to a plate.

Heat remaining oil in the exact same skillet above medium-superior heat and add onion, garlic and sage; cook 4 minutes stirring from time to time until golden. Stir in vinegar and cook 30 seconds.

Add broth, carry to a boil and cook 2 minutes. Stir in beans and spinach and cook right up until the spinach wilts, more than 2 to 3 minutes.

Remove against heat and stir within shrimp. Best with feta cheese and divide in 4 bowls.