INGREDIENTS
14 oz
artichoke hearts
6 oz
baby spinach
14 oz
canned tomatoes
15 oz
canned white cannellini beans
2
garlic cloves
1 tbsp
olive oil
4 servings
olive oil
1 small
onion
1/4 tsp
pepper
1/8 tsp
red pepper flakes
1/4 tsp
salt
2 tbsp
worcestershire sauce