Tortellini, White Bean, and Spinach Soup
Recipes » Soups, Stews and Chili » Beans and Legumes
Try this Tortellini, White Bean, and Spinach Soup recipe, or contribute your own. "Beans" and "Soups" are two of the tags cooks chose for Tortellini, White Bean, and Spinach Soup.
Yield: 6 Servings Ready in 1 hours
Cuisine: AmericanMain Ingredient: Beans
favorite of 10
people 6 people
want to try
| 2/3 cWater |
| 16 ozNavy beans; canned, drained |
| 2 cChopped spinach; coarsely |
| 9 ozUncooked fresh cheese |
| 14 ozQuartered artichoke hearts; |
| 1 tsDried Italian Seasoning |
| 3 Garlic; minced |
| 1/2 cChopped red bell pepper |
| 2 cFresh vegetable broth; or 14 |
| 1 tsolive oil |
| 1/4 cGrated Parmesan cheese |
| 2 cOnions; chopped |
| 14 1/2 ozNo-salt-added whole |
Tortellini, White Bean, and Spinach Soup Preparation
1. Heat oil in a large Dutch oven over medium-high heat. Add chopped onion, bell pepper, seasoning, and garlic; saute 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. Yield: 6 servings (serving size: 1 1/2 cups soup and 2 teaspoons cheese). Calories 281 (18% from fat); fat 5.7g (sat 2.1g, mono 1.7g, poly 0.6g); protein 15g; 43.9g; fiber 4.2g; cholesterol 23mg; iron 2.8mg; sodium 562mg; calcium 158mg. Recipe by: Cooking Light Magazine, Dec 1997 Posted to Digest eat-lf.v097.n009 by Kathleen
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