Cannellini Bean Stew

This is a really healthy dish that fills you up.

2 15-ounce cans cannellini or other white beans, drained
1 14-ounce can low-sodium chicken broth
2 cloves garlic, smashed
1 bay leaf
A small bag of baby carrots, cut in half
3 cups fresh spinach leaves
Salt n' pepa to taste
Olive oil
Balsamic vinegar
1/4 cup Parmesan cheese

In a large pot over medium heat, bring the beans, broth, garlic, bay leaf and carrots to a boil. Cover, reduce heat, and simmer for 15 mins. Remove the bay leaf, add the spinach, salt and pepper and stir until the spinach shrinks down. Spoon the stew into bowls and drizzle with olive oil, vinegar and Parmesan cheese. Personally, I can do without the vinegar, but I encourage trying it to see if you like it.
Suck it.