Cannellini Bean Stew

• 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)

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. Remove and discard the bay leaf. Add he spinach, salt and pepper, and stir for 1 minute.
3. Spoon the stew into bowls. Drizzle with the oil. If desired, add either some of vinegar or Parmesan.

cannellini beans, vegetable broth, garlic, bay leaf, carrots, fresh spinach leaves, salt, black pepper, extra virgin olive oil, balsamic vinegar, parmesan cheese

Taken from www.food.com/recipe/cannellini-bean-stew-241089 (may not work)