Tomato and White Bean Skillet

Ingredients: 

• 1 tablespoon olive oil, or vegetable oil
• 2 cloves garlic, finely chopped, or 1 teaspoon jarred minced garlic
• 1 (14-oz.) can crushed or diced tomatoes
• 1 (15-oz.) can white beans, drained and rinsed
• 1 cup canned or jarred artichoke hearts, drained and chopped
• 2 cups spinach, fresh or frozen and drained
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried oregano or Italian seasoning
• 1/4 cup heavy cream or half-and-half
• Chopped fresh parsley, optional, for garnish
• Toast, for serving

Method:

1. Heat oil in a large skillet over medium heat. Add garlic, and cook until fragrant, about 1 minute.
2. Add tomatoes, white beans, artichokes, salt, pepper and oregano. Bring mixture to a simmer and cook until slightly thickened, about 5-7 minutes.
3. Add spinach and cook until just wilted. Remove from heat and stir in heavy cream. Garnish with parsley and serve with toast for dipping.

Tip:

Substitute your favorite fresh or frozen chopped vegetables for artichoke hearts, like corn, zucchini, yellow squash, asparagus, bell peppers, green beans or mushrooms.