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Tortellini, White Bean, and Spinach Soup

HOWARD L. PUCKETT
Yield 6 servings (serving size: 1 1/2 cups soup and 2 teaspoons cheese)
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. 

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
  • 2 cups Fresh Vegetable Broth or 1 (14 1/2-ounce) can 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

Nutrition 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

How to Make It

  1. 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.