Tortellini, greens, and bean soup |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
1 celery stalk |
1 cup(s) chickpeas, drained and rinsed |
coarsely ground black pepper |
1 teaspoon(s) dried basil |
3 clove(s) garlic, minced |
1 large onion |
6 cup(s) low sodium chicken broth |
2 tablespoon(s) olive oil |
parmesan cheese (optional) |
1/2 teaspoon(s) salt |
3 cup(s) spinach , chopped |
1 tablespoon(s) tomato paste |
1 package(s) tortellini, 9oz |
Directions:
1. Heat olive oil in large saucepan over medium low heat. Add onion, celery, garlic, basil and salt. Cook 5 minutes stirring.
2. Add spinach and continue cooking until wilted (4-5 min)
3. Add broth and bring to a boil. Add tortellini, chickpeas, tomato paste and pepper. Return soup to a boil. Reduce heat to medium low and simmer, partially covered, 5 minutes. garneis with chaved Parmesan cheese, if desired.
4. cal, 8g fat, 11g protein, 33g carbohydrates, 3g fiber, 970 sodium.
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