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