| 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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