Tortellini, White Bean, and Spinach Soup

Tortellini, White Bean, and Spinach Soup Recipe
HOWARD L. PUCKETT
This hearty, Italian-style pasta and bean soup is packed full of flavor and nutrients with spinach, bell pepper, white beans, tomato and Parmesan cheese.  Just add a slice of crusty Italian bread and you've got dinner. 

Yield:

6 servings (serving size: 1 1/2 cups soup and 2 teaspoons cheese)

Recipe from

Cooking Light

Nutritional Information

Calories 281
Caloriesfromfat 18 %
Fat 5.7 g
Satfat 2.1 g
Monofat 1.7 g
Polyfat 0.6 g
Protein 15 g
Carbohydrate 43.9 g
Fiber 4.2 g
Cholesterol 23 mg
Iron 2.8 mg
Sodium 562 mg
Calcium 158 mg

Ingredients

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 (14.5-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

Preparation

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.

Note:

November 1997
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