Tortellini, White Bean, and Spinach Soup

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

Calories:

281 (18% from fat)

Fat:

5.7g (sat 2.1g,mono 1.7g,poly 0.6g)

Protein:

15g

Carbohydrate:

43.9g

Fiber:

4.2g

Cholesterol:

23mg

Iron:

2.8mg

Sodium:

562mg

Calcium:

158mg