Tortellini, White Bean, and Spinach Soup

From Cooking Light, November 1997
This dish is much thicker than soup typically is.
6 servings (serving size: 1 1/2 cups soup and 2 teaspoons cheese)

1 teaspoon olive oil
2 cups chopped onion
1/2 cup chopped red bell pepper
1 teaspoon dried Italian seasoning
3 garlic cloves, minced
2 cups coarsely chopped spinach
2/3 cup water
1 (16-ounce) can navy beans, drained
1 (14 1/2-ounce) can reduced fat chicken or vegetable broth
1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped
1 (14-ounce) can quartered artichoke hearts, drained
1 (9-ounce) package uncooked fresh cheese tortellini
1/4 cup (1 ounce) grated fresh Parmesan cheese

Heat oil in a large Dutch oven over medium-high heat. Add chopped onion, bell pepper, seasoning, and garlic; sauté 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.

Nutritional Information
CALORIES 281(18% from fat); FAT 5.7g (sat 2.1g,mono 1.7g,poly 0.6g); IRON 2.8mg; CHOLESTEROL 23mg; CALCIUM 158mg; CARBOHYDRATE 43.9g; SODIUM 562mg; PROTEIN 15g; FIBER 4.2g


%d bloggers like this: