How to Make It
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.