Ingredients Jump to Instructions ↓

  1. 1 tsp olive oil

  2. 1 medium onion, chopped

  3. 1 red or yellow bell pepper, cored, seeded and chopped

  4. 2 stalks celery, sliced

  5. 2 large carrots, thinly sliced

  6. 1 cup green beans, cut into 1-inch lengths

  7. 1 1/2 cups halved cherry tomatoes

  8. 1 cup frozen peas

  9. 1 cup artichoke hearts (4 hearts or a small jar) in brine, drained and quartered

  10. 2 cloves garlic, peeled and chopped

  11. 1 tbsp chopped fresh tarragon leaves (about 5 sprigs) or 1 tsp dried tarragon

  12. 3/4 cup tomato juice (or vegetable broth)

  13. 1 cup shredded baby spinach leaves

Instructions Jump to Ingredients ↑

  1. Heat oil in a large nonstick pan. Add onion, pepper, celery, carrots, and beans. Cook over medium heat until vegetables are tender yet crisp, about 5 minutes. Add tomatoes, peas, artichokes, garlic, and tarragon and cook 2 minutes longer. Add tomato juice and bring to a simmer. Add spinach and simmer 1 minute longer. Season with salt to taste. Serve over couscous or rice, if desired.


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