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HOWARD L. PUCKETT Photo by: HOWARD L. PUCKETT

Tortellini, White Bean, and Spinach Soup

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. 

Cooking Light NOVEMBER 1997

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

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

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.

Nutritional Information

Amount per serving
  • Calories: 281
  • Calories from fat: 18%
  • Fat: 5.7g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.6g
  • Protein: 15g
  • Carbohydrate: 43.9g
  • Fiber: 4.2g
  • Cholesterol: 23mg
  • Iron: 2.8mg
  • Sodium: 562mg
  • Calcium: 158mg
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Tortellini, White Bean, and Spinach Soup recipe

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