carrots, halved lengthwise and cut into
3-inch pieces
3
cups
fresh spinach leaves
½
tsp
kosher salt
¼
tsp
black pepper
2
Tbs
extra-virgin olive oil
1
Tbs
balsamic vinegar (optional)
¼
cup
(1
ounce) grated Parmesan cheese (optional)
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. Remove
and discard the bay leaf. Add the spinach, salt,
and pepper and stir for 1 minute.
2
Spoon the
stew into bowls. Drizzle with the oil. If
desired, add either some vinegar or Parmesan (or
both).
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