Christopher Baker
Hands-On Time
10 Mins
Total Time
25 Mins
Serves 4

How to Make It

Step 1

In a Dutch oven, over medium heat, bring the beans, broth, garlic, bay leaf, and carrots to a boil.

Step 2

Cover, reduce heat, and simmer until the carrots are tender, about 15 minutes. Remove and discard the bay leaf.

Step 3

Add the spinach, ½ teaspoon salt, and ¼ teaspoon pepper and stir for 1 minute.

Step 4

Spoon the stew into bowls. Drizzle with the oil. If desired, add some vinegar or Parmesan.

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