Tortellini, White Bean, and Spinach Soup
| Yield: | 6 Servings |
| Categories: | Soups, Beans, Pasta |
| 1 | ts | Olive oil |
| 2 | c | Chopped onion |
| 1/2 | c | Chopped red bell pepper |
| 1 | ts | Dried italian seasoning |
| 3 | Garlic cloves; minced | |
| 2 | c | Chopped spinach; coarsely chopped |
| 2/3 | c | Water |
| 16 | oz | Navy beans; canned, drained |
| 2 | c | Fresh vegetable broth; or 14 1/2-ounces vegetable broth |
| 14 1/2 | oz | No-salt-added whole tomatoes; undrained and chopped |
| 14 | oz | Quartered artichoke hearts; drained |
| 9 | oz | Uncooked fresh cheese tortellini |
| 1/4 | c | Grated parmesan cheese |
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