15-ounce cans cannellini or other white beans, drained
14.5-ounce can low-sodium chicken broth
cloves garlic, smashed
carrots, halved lengthwise and cut into 3-inch pieces
fresh spinach leaves
kosher salt and black pepper
extra-virgin olive oil
balsamic vinegar (optional)
(1 ounce) 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. If desired, add some vinegar or Parmesan.