Ingredients

• 1/4 tsp. extra-virgin olive oil (or spray) (PHASE 2)
• 3 small leek bulbs, outer layers removed, chopped
• 1 medium onion, chopped
• 1 teaspoon sea salt, divided
• 1/2 teaspoon red pepper flakes
• 1 (28-ounce) can low-sodium diced tomatoes (no sugar added)
• 1 (15-ounce) can cannellini beans, rinsed and drained (PHASE 3)
• 10 ounces  (1 1/2 cups) fresh baby spinach  (baby kale works too)
• 1 cup low-sodium vegetable broth (homemade is best)

Directions

1. Preheat oven to 375 degrees F.
2. In a Dutch oven or large oven-safe pot, heat the oil (or use nonstick oil spray) over medium-high heat.
3. Add the leek, onion, 1/2 teaspoon of the sea salt and the red pepper flakes.
4. Cook, stirring frequently, until the onions are soft, about 5 minutes.
5. Add the tomatoes, beans (phase 3), spinach and broth. Bring the mixture to a boil.
6. Cover the pan with a tight-fitting lid and transfer to the oven. Cook until the vegetables are tender and the spinach has wilted, 25 to 30 minutes.
7. Cook in oven for about 25 minutes and give it a good stir, and then place it back in the oven for 5 more minutes.
8. Stir in the other 1/2 teaspoon of sea salt if desired and enjoy!