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Tortellini, White Bean, And Spinach Soup Recipe

by Global Cookbook

Ingredients

1 tsp Extra virgin olive oil 2 c. Minced onion 1/2 c. Minced red bell pepper 1 tsp Dry italian seasoning 3 x Garlic cloves, chopped 2 c. Minced spinach, coarsely minced 2/3 c. Water

16 ounce Navy beans, canned, liquid removed 2 c. Fresh vegetable broth, or possibly 14 1/2-ounces vegetable broth 14 1/2 ounce No-salt-added whole tomatoes, undrained and minced 14 ounce Quartered artichoke hearts, liquid removed 9 ounce Uncooked fresh cheese tortellini 1/4 c. Grated parmesan cheese

Directions

1. Heat oil in a large Dutch oven over medium-high heat. Add in minced onion, bell pepper, seasoning, and garlic; saute/fry 5 min or possibly till tender. Add in spinach and next 5 ingredients (spinach through artichokes); bring to a boil. Reduce heat; simmer 2 min. Add in tortellini; cook till thoroughly heated. Sprinkle with cheese.
2. Yield: 6 servings (serving size: 1 1/2 c. soup and 2 tsp. cheese).

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