Cannellini Bean Stew

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 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)

Recipe

• 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.