| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Dairy | Dutch | Beans & leg, Pastanoodle, Soups & ste | 6 | Servings |
INGREDIENTS
| 1 | t | Olive oil |
| 2 | c | Chopped onion |
| 1/2 | c | Chopped red bell pepper |
| 1 | t | 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
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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Nutrition (calculated from recipe ingredients)
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Calories: 1297
Calories From Fat: 523
Total Fat: 61.1g
Cholesterol: 99.9mg
Sodium: 2428.8mg
Potassium: 2389.1mg
Carbohydrates: 125.5g
Fiber: 37.1g
Sugar: 11.9g
Protein: 73.2g