2 15 oz cans cannellini or other white beans, drained
1 14.5 oz can low-sodium chicken broth (or vegetable broth)
2 cloves garlic, smashed
1 bay leaf
6 carrots, halved lengthwise and cut into 3-inch pieces
3 cups fresh spinach leaves
salt and black pepper
2 TBSP extra-virgin olive oil
1 TBSP balsamic vinegar
1/4 cup grated Parmesan (optional)
In a Dutch oven, over medium heat, bring the beans, broth, garlic, bay leaf, and carrots to a boil. Cover, reduce heat, and simmer until the carrots are tender, about 15 minutes. Remove and discard the bay leaf. Add the spinach, ½ teaspoon salt, and ¼ teaspoon pepper and stir for 1 minute. Spoon the stew into bowls. Drizzle with the oil and vinegar. If desired, add some Parmesan.
Tip: The stew can be refrigerated for up to 3 days or frozen for up to 3 months.