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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Ingredients:
2 15-ounce cans cannellini or other white beans, drained |
1 14.5-ounce can low-sodium chicken broth |
2 cloves garlic, smashed |
1 bay leaf |
6 carrots, halved lengthwise and cut into 3-inch pieces |
3 cups fresh spinach leaves |
1/2 teaspoon kosher salt |
1/4 teaspoon black pepper |
2 tablespoons extra-virgin olive oil |
1 tablespoon balsamic vinegar (optional) |
1/4 cup (1 ounce) grated parmesan (optional) |
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. Remove and discard the bay leaf. Add the spinach, salt, and pepper and stir for 1 minute. Spoon the stew into bowls. Drizzle with the oil. If desired, add either some vinegar or Parmesan.
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