Vegetable Ragout

Ingredients

• 1 tsp olive oil
• 1 medium onion, chopped
• 1 red or yellow bell pepper, cored, seeded and chopped
• 2 stalks celery, sliced
• 2 large carrots, thinly sliced
• 1 cup green beans, cut into 1-inch lengths
• 1 1/2 cups halved cherry tomatoes
• 1 cup frozen peas
• 1 cup artichoke hearts (4 hearts or a small jar) in brine, drained and quartered
• 2 cloves garlic, peeled and chopped
• 1 tbsp chopped fresh tarragon leaves (about 5 sprigs) or 1 tsp dried tarragon
• 3/4 cup tomato juice (or vegetable broth)
• 1 cup shredded baby spinach leaves