Cannellini Bean Stew

Ingredients

• 2 (15 ounce) cans cannellini beans, drained
• 1 (14 1/2 ounce) can vegetable broth
• 2 garlic cloves, smashed
• 1 bay leaf
• 6 carrots, halved lengthwise and cut into 3-inch pieces
• 3 cups fresh spinach leaves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar (optional)
• 1/4 cup parmesan cheese, grated (optional)