Tuscan White Beans with Herbed Shrimp

I love this recipe and tend to make it often throughout the seasons. It’s low in fat and keeps you full. I always keep frozen shrimp in the freezer and my pantry is usually stocked with a variety of beans. I really enjoy Italian cooking but found it difficult to find a spice blend that was fragrant and flavorful enough for my taste, so I created the Healthy On You® Let the Good Thymes Roll Italian spice blend.  This blend really does it for me with chunks of dried garlic, sage, basil, parsley, marjoram and red pepper and it’s salt-free to boot!
Just a note about canned beans: nutrition-wise, cooked and canned beans are about the same, but read the labels and opt for an organic, sugar-free, sodium free or low sodium brand.


Makes 4 servings

  • 1 lb.
    fresh or frozen shrimp (thawed and deveined) tails on
  • 2
  • 2 tbsp
    olive oil (separated)
  • 2 15oz
    cans of cannellini beans with the liquid retained
  • 1 small
    onion, diced
  • 1
    garlic clove, minced
  • 2 cups
    chopped kale
  • 1 large
    tomato, roughly chopped
  • 1 cup
    vegetable or chicken broth
  • Sage leaf chopped for garnish


  1. Pre-heat the oven to 425 °F.
  2. In a medium saucepan, heat one tablespoon of olive oil and add in the onions. Cook for 3 minutes and add the minced garlic-stir and cook under medium heat for 1 more minute.
  3. Add in the beans and their liquid, stock and kale and cook until the saucepan begin to soften, about 10 minutes. Stir in the chopped tomatoes.
  4. Meanwhile, drizzle the shrimp with the remaining one tbsp. olive oil. Add the 2 tbsp Healthy On You® Let the Good Thymes Roll spice blend and combine and coat the shrimp.

  5. Add salt and fresh pepper place on a baking sheet and bake in the oven for 8 minutes then turn the broiler on and broil for 3 another minutes.
  6. Note that grilling the shrimp is also a good option. Simply slide the shrimp on skewers, so they don't fall between the grates. Then grill over medium heat for 5 minutes per side.
  7. When the shrimp is cooked (opaque in color ) spoon the bean mixture in a shallow bowl with the juices and top with shrimp and garnish with chopped sage. ​​Yum!
Samantha Binkley