I love a dish with a stew like quality with juices that can be soaked up with a good sourdough. This recipe checks off all of my must haves for a vegetarian/vegan option for meatless Monday.  The original recipe came from @NourishandFete, but I changed things up a bit using  other vegetables  and spices I had in my house. ENJOY! Best part about this recipe is that it uses one pot! Ingredients: 2 cups artichoke hearts (I used artichokes in oil and rinsed them a little before putting them in the pot) 2 cans white or navy beans 3 cloves garlic minced 3 cups spinach 2 green zucchini quartered 1 cup green beans cut in thirds 1/2 large onion diced 2 tsp oregano 1.5 tsp thyme 1/2 tsp red pepper flake 1/2 tsp basil 1 14.5 oz can tomatoes 1/2 cup sliced sun-dried tomatoes (I threw a few extra in for good measure) salt/pepper 1 TBSP olive oil Instructions: You can use a large skillet or a pot (I used my dutch oven ) 1. Heat olive oil in pot/pan 2. Add onion and garlic and let soften for a few minutes 3. Add sundried tomatoes and red pepper flakes stir to combine 1-2 minutes 4. Add green beans and zucchini, cook on medium for 2-3 minutes 5. Add remaining ingredients except spinach, cook on low to medium for about 8-9 minutes 5. Add spinach and cook 2-3 more minutes until wilted and combined. Add salt and pepper to taste enjoy!