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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
cooking spray |
1/2 cup chopped green bell pepper |
2 shallots, finely chopped |
2 garlic cloves, minced |
1 (32-ounce) container fat-free, less-sodium chicken broth |
1 (28-ounce) can roasted garlic diced tomatoes with onion and oregano, un-drained |
2 tablespoons dry white wine |
1/2 teaspoon freshly ground black pepper |
1 (9-ounce) package fresh mozzarella and herb tortellini |
3/4 cup shredded fresh spinach |
1 (15-ounce) can cannellini beans, rinsed and drained |
1 (14-ounce) can quartered artichoke hearts, rinsed and drained |
8 tablespoons shaved parmesan-reggiano cheese |
Directions:
1. Place a Dutch oven coated with cooking spray over medium heat. Add bell pepper, shallots, and garlic; sauté 5 minutes or just until tender. Stir in chicken broth, tomatoes, wine, and black pepper. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
2. Add tortellini; bring to a boil, and cook 3 minutes.
3. Stir in spinach, beans, and artichoke hearts. Cook over medium heat until thoroughly heated.
4. Ladle soup into bowls; top evenly with cheese.
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