| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Dairy |
Dutch |
Soups & ste, Beans & leg, Pastanoodle |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
1. Heat oil in a large Dutch oven over medium-high heat. Add chopped onion,
bell pepper, seasoning, and garlic; saut. 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.
Yield: 6 servings (serving size: 1 1/2 cups soup and 2 teaspoons cheese).
Calories 281 (18% from fat); fat 5.7g (sat 2.1g, mono 1.7g, poly 0.6g);
protein 15g; 43.9g; fiber 4.2g; cholesterol 23mg; iron 2.8mg; sodium 562mg;
calcium 158mg.
Recipe by: Cooking Light Magazine, Dec 1997
Posted to Digest eat-lf.v097.n009 by Kathleen <schuller@ix.netcom.com> on
Jan 11, 1998
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