• Heat olive oil in Dutch oven or deep skillet set over medium heat; sauté onion, pepper, celery, carrots, green beans and garlic for 4 minutes or until tender-crisp. Stir in tomatoes, peas, artichoke hearts and basil.
• Pour in stock; bring to boil, then reduce heat and simmer, covered, for 10 minutes. Stir in spinach. Season to taste with salt and pepper.

Recipe provided by Joseph Ciminera