Tuscan White Bean Stew with Spinach and Radicchio

1 tablespoon olive oil

1 teaspoon minced garlic

2 anchovy fillets -- chopped

pinch crushed red pepper 5 ounces fresh spinach -- chopped

1 cup chicken broth

1/2 cup shredded radicchio

1 teaspoon fresh lemon juice

1 1/2 cups canned white beans -- drained and rinsed

4 ounces pasta (such as farfalle) -- cooked

chopped fresh oregano chopped fresh parsley

Heat oil in a large pan over medium-high heat. Stir in garlic, anchovies, and crushed red pepper; heat about 30 seconds. Add spinach and saut? about 30 seconds. Add broth and radicchio and saut? for about 30 seconds. Add the lemon juice and beans. reduce heat to medium-low and simmer for 6 to 8 minutes. Serve on hot pasta and garnish with chopped oregano and parsley.