Tortellini, White Bean, and Spinach Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This hearty, Italian-style pasta and bean soup is packed full of flavor and nutrients with spinach, bell pepper, white beans, tomato and Parmesan cheese. Just add a slice of crusty Italian bread and you've got dinner. Ingredients:
1 teaspoon olive oil |
2 cups chopped onion |
1/2 cup chopped red bell pepper |
1 teaspoon dried italian seasoning |
3 garlic cloves, minced |
2 cups coarsely chopped spinach |
2/3 cup water |
1 (16-ounce) can navy beans, drained |
2 cups fresh vegetable broth or 1 (14 1/2-ounce) can vegetable broth |
1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped |
1 (14-ounce) can quartered artichoke hearts, drained |
1 (9-ounce) package uncooked fresh cheese tortellini |
1/4 cup (1 ounce) grated fresh parmesan cheese |
Directions:
1. Heat oil in a large Dutch oven over medium-high heat. Add chopped onion, bell pepper, seasoning, and garlic; sauté 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.
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