Cannellini Bean Stew

This stew is super simple.

2 (15 oz) cans white beans like cannellini, rinsed/drained
1 (14.5 oz) organic vegetable broth
2 garlic cloves, smashed
1 bay leaf, or a small handful dried
6 carrots, halved lengthwise and cut into 3-in pieces (or you can substitute with baby carrots)
3 c. fresh spinach leaves
2T extra virgin olive oil
1T balsamic vinegar
1/4 c. parmesan cheese
sea salt to taste
fresh ground pepper to taste

In a dutch oven over medium heat, bring beans, broth, garlic, bay leaf, and carrots to a boil.  Cover and reduce head to simmer for about 15 minutes.  Remove and discard bay leaf, if using.

Add spinach, salt, and pepper.  Stir for 1 minute.

Spoon into bowls.  Drizzle each serving with olive oil and balsamic vinegar.  Sprinkle with parmesan cheese.  Serve.

Serves 4

Bon Appetit!