Mediterranean Spinach and Beans

By sklesley

Ingredients

• 1 tbsp. olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 can (14 1/2 oz.) diced tomatoes, undrained
• 2 tbsp. Worcestershire sauce
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/8 tsp. crushed red pepper flakes
• 1 can (15 oz.) cannellini beans, rinsed and drained
• 1 can (14 oz.) water-packed artichoke heats, rinsed, drained and quartered
• 1 pkg. (6 oz.) fresh baby spinach

Preparation

Step 1

In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 3-5 minutes or until tender. Add garlic; cook 1 minute longer.

Stir in diced tomatoes, Worcestershire sauce, salt, pepper, and red pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until liquid is almost evaporated.

Add beans, artichoke hearts and spinach; cook and stir 3-5 minutes or until spinach is wilted. Drizzle with additional oil if desired.