Tortellini, White Bean, and Spinach Soup

1 review, 5 star(s). 100% would make again

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2/3 c Water
16 oz Navy beans; canned, drained
2 c Chopped spinach; coarsely
9 oz Uncooked fresh cheese
14 oz Quartered artichoke hearts;
1 ts Dried Italian Seasoning
3 Garlic; minced
1/2 c Chopped red bell pepper
2 c Fresh vegetable broth; or 14
1 ts olive oil
1/4 c Grated Parmesan cheese
2 c Onions; chopped
14 1/2 oz No-salt-added whole

Original recipe makes 6 Servings



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 on Jan 11, 1998

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