Rating: 4.5 stars
14 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 3
  • 5 star values: 8

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. 

Recipe by Cooking Light November 1997

Gallery

Credit: HOWARD L. PUCKETT

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Nutrition Facts

281 calories; calories from fat 18%; fat 5.7g; saturated fat 2.1g; mono fat 1.7g; poly fat 0.6g; protein 15g; carbohydrates 43.9g; fiber 4.2g; cholesterol 23mg; iron 2.8mg; sodium 562mg; calcium 158mg.
Advertisement
Advertisement