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Tortellini Fagioli

Yield 8 servings (1 1/4 cups soup and 1 tablespoon cheese)

Ingredients

  • Cooking spray
  • 1/2 cup chopped green bell pepper
  • 2 shallots, finely chopped
  • 2 garlic cloves, minced
  • 1 (32-ounce) container fat-free, less-sodium chicken broth
  • 1 (28-ounce) can roasted garlic diced tomatoes with onion and oregano, un-drained
  • 2 tablespoons dry white wine
  • 1/2 teaspoon freshly ground black pepper
  • 1 (9-ounce) package fresh mozzarella and herb tortellini
  • 3/4 cup shredded fresh spinach
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 1 (14-ounce) can quartered artichoke hearts, rinsed and drained
  • 8 tablespoons shaved Parmesan-Reggiano cheese

Nutrition Information

  • calories 202
  • fat 4.9 g
  • satfat 2.8 g
  • protein 12.4 g
  • carbohydrate 28 g
  • cholesterol 19 mg
  • iron 1.6 mg
  • sodium 950 mg
  • caloriesfromfat 22 %
  • fiber 4.6 g
  • calcium 200 mg

How to Make It

  1. Place a Dutch oven coated with cooking spray over medium heat. Add bell pepper, shallots, and garlic; sauté 5 minutes or just until tender. Stir in chicken broth, tomatoes, wine, and black pepper. Bring to a boil; cover, reduce heat, and simmer 15 minutes.

  2. Add tortellini; bring to a boil, and cook 3 minutes.

  3. Stir in spinach, beans, and artichoke hearts. Cook over medium heat until thoroughly heated.

  4. Ladle soup into bowls; top evenly with cheese.

Oxmoor House Healthy Eating Collection