Ingredients
1 tablespoon olive oil1 small onion, chopped2 garlic cloves, minced1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained2 tablespoons Worcestershire sauce1/4 teaspoon salt1/4 teaspoon pepper1/8 teaspoon crushed red pepper flakes1 can (15 ounces) cannellini beans, rinsed and drained1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered6 ounces fresh baby spinach (about 8 cups)Additional olive oil, optional
Preparation
In a 12-in. skillet, heat oil over medium-high heat; saute onion until tender, 3-5 minutes. Add garlic; cook and stir 1 minute. Stir in tomatoes, Worcestershire sauce and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until liquid is almost evaporated, 6-8 minutes.
Add beans, artichoke hearts and spinach; cook and stir until spinach is wilted, 3-5 minutes. If desired, drizzle with additional oil.
