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Soup: 5 pt. Tortellini, White Bean & Spinach Soup

Source of Recipe

Cooking Light Magazine, Dec 1997


List of Ingredients

1 tsp olive oil
2 c chopped onion
1/2 c chopped red bell pepper
1 tsp dried italian seasoning
3 garlic cloves -- minced
2 c chopped spinach -- coarsely chopped
2/3 c water
16 ozs navy beans, canned -- drained
14 1/2 ozs vegetable broth
14 1/2 ozs canned tomatoes -- undrained & chopped
14 ozs artichoke hearts -- drain & quarter
9 ozs cheese tortellini
1/4 c grated parmesan cheese


Recipe

Heat oil in a large Dutch oven over medium-high heat. Add chopped onion, bell pepper, seasoning, and garlic; saute 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: 1 1/2 cups soup and 2 teaspoons cheese).
Per serving: 344 Calories; 6g Fat (15% calories from fat); 19g Protein; 56g Carbohydrate; 32mg Cholesterol; 1210mg Sodium