| Tortellini, White Bean, and Spinach Soup
1 teaspoon of Olive oil
2 cups of chopped onion
1/2 cup of chopped red bell pepper
1 teaspoon of dried Italian seasoning
3 Garlic cloves, minced
2 cups of chopped spinach; coarsely
2/3 cup of water
16 ounces of navy beans; canned, drained
2 cups of fresh vegetable broth
14 ounces Quartered artichoke hearts;
9 ounces of uncooked fresh cheese
1/4 cup of grated parmesan cheese |
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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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