Cannellini Bean Stew

Ingredients

• 1  bay leaf 
• 0.3 teaspoon pepper black
• 30 ounce .5 can cannellini beans white drained canned
• 6  carrots halved lengthwise cut into 3-inch pieces
• 14.5 ounce chicken broth low-sodium canned
• 2 cloves garlic smashed
• 0.5 teaspoon kosher salt 
• 2 tablespoons olive oil extra-virgin
• 3 cups spinach leaves fresh

Equipment

• bowl
• dutch oven

Directions

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.
3. Add the spinach, salt, and pepper and stir for 1 minute. Spoon the stew into bowls.
4. Drizzle with the oil. If desired, add either some vinegar or Parmesan.