Cannellini Bean Stew

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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)

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