Cannellini Bean Stew

Ingredients

• 2 (15 ounce) cans cannellini beans, drained

• 1 (14 1/2 ounce) can vegetable broth
• 2 garlic cloves, smashed
• 1 bay leaf
• 6 carrots, halved lengthwise and cut into 3-inch pieces
• 3 cups fresh spinach leaves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar (optional)
• 1/4 cup parmesan cheese, grated (optional)

Directions

1. 1

   In a Dutch oven over medium heat, bring the beans, broth, garlic, bay leaf, and carrots to a boil. Cover, reduce heat, and simmer for 15 minutes.

2. 2

   Remove and discard the bay leaf. Add he spinach, salt and pepper, and stir for 1 minute.

3. 3

   Spoon the stew into bowls. Drizzle with the oil. If desired, add either some of vinegar or Parmesan.