Cannellini Bean Stew - cooking recipe

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)

Preparation

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