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Cannellini Bean Stew
- 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
- 2 tablespoons kosher salt and black pepper
- 1 tablespoon extra-virgin olive oil
- 1/4 cup balsamic vinegar (optional)
Directions:View on Real Simple
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