Vegetable Ragout

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1 teaspoon 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 tablespoon chopped fresh tarragon leaves (about 5 sprigs) or 1 teaspoon dried tarragon

3/4 cup tomato juice (or vegetable broth)

1 cup shredded baby spinach leaves

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