Title: Tortellini, White Bean, and Spinach Soup
Categories: Soups & ste, Beans & leg, Pastanoodle
Yield: 6 Servings

1 ts Olive oil
2 c Chopped onion
1/2 c Chopped red bell pepper
1 ts Dried italian seasoning
3 Garlic cloves; minced
2 c Chopped spinach; coarsely
-chopped
2/3 c Water
16 oz Navy beans; canned, drained
2 c Fresh vegetable broth; or 14
-1/2-ounces vegetable broth
14 1/2 oz No-salt-added whole
-tomatoes; undrained and
-chopped
14 oz Quartered artichoke hearts;
-drained
9 oz Uncooked fresh cheese
-tortellini
1/4 c Grated parmesan cheese

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: 1 1/2 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 on
Jan 11, 1998