Tortellini, white bean, and spinach soup

6 Servings

Ingredients

Quantity Ingredient
1 teaspoon Olive oil
2 cups Chopped onion
½ cup Chopped red bell pepper
1 teaspoon Dried italian seasoning
3 Garlic cloves; minced
2 cups Chopped spinach; coarsely chopped
⅔ cup Water
16 ounces Navy beans; canned, drained
2 cups Fresh vegetable broth; or 14 1/2-ounces vegetable broth
14½ ounce No-salt-added whole tomatoes; undrained and chopped
14 ounces Quartered artichoke hearts; drained
9 ounces Uncooked fresh cheese tortellini
¼ cup Grated parmesan cheese

Directions

1. Heat oil in a large Dutch oven over medium-high heat. Add chopped onion, bell pepper, seasoning, and garlic; saut‚ 5 minutes or until tender. Add spinach and next 5 ingredients (spinach through artichokes); bring to a boil. Reduce heat; simmer 2 minutes. Add tortellini; cook until thoroughly heated. Sprinkle with cheese.

Yield: 6 servings (serving size: 1½ cups soup and 2 teaspoons cheese).

Calories 281 (18% from fat); fat 5.7g (sat 2.1g, mono 1.7g, poly 0.6g); protein 15g; 43.9g; fiber 4.2g; cholesterol 23mg; iron 2.8mg; sodium 562mg; calcium 158mg.

Recipe by: Cooking Light Magazine, Dec 1997 Posted to Digest eat-lf.v097.n009 by Kathleen <schuller@...> on Jan 11, 1998

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