Heat a large skillet or cast iron pan over medium high heat. Add the olive oil, Diced Onion, and Diced Red Pepper. Cook for 3-4 minutes, stirring once. Add the garlic and cook for another minute, stirring frequently. Add the sun dried tomatoes, diced tomatoes with juice, cannelinni beans, artichoke hearts, italian seasoning, and some salt and pepper. Bring to a boil and reduce the heat to a low simmer. Let simmer for 10 minutes. Taste and season with more salt as needed.
While cooking, toast bread if you like.
Add the Roasted Mushrooms and baby spinach in, stir together, and let warm/wilt for another minute or so.
To serve, plate the beans and veggies and top with basil, Green onions, and Aji Verde Sauce. Serve with bread on the side if you like.

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