Tortellini, White Bean and Spinach Soup
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1 teaspoon olive oil
2 cups chopped onion
1/2 cup chopped red pepper
1 teaspoon dried italian seasoning
3 garlic cloves, minced
2 cups baby spinach
1(16oz) can navy or chic peas, drained
2 cups vegetable broth (use at least a quart)
1 (14oz) can no salt added diced tomatoes, undrained
1 (14oz) can quartered artichoke hearts, drained
1 (9oz) pkg uncooked fresh cheese tortellini ( this could be subsituted with firm tofu, or chicken sausages for a variation)
1/4 cup grated fresh parmesan cheese (optional)
Heat oil in large dutch oven over med-high heat. Add chopped onions, bell peppers, seasoning and garlic; sautee 5 minutes or until tender. Add baby spinach and next 5 ingredients (spinach through artichokes); bring to a boil. Reduce heat; simmer 2 minutes. Add tortellini; cook until thoroughly heated. Sprinkle cheese.
Yield 6 servings
2 cups chopped onion
1/2 cup chopped red pepper
1 teaspoon dried italian seasoning
3 garlic cloves, minced
2 cups baby spinach
1(16oz) can navy or chic peas, drained
2 cups vegetable broth (use at least a quart)
1 (14oz) can no salt added diced tomatoes, undrained
1 (14oz) can quartered artichoke hearts, drained
1 (9oz) pkg uncooked fresh cheese tortellini ( this could be subsituted with firm tofu, or chicken sausages for a variation)
1/4 cup grated fresh parmesan cheese (optional)
Heat oil in large dutch oven over med-high heat. Add chopped onions, bell peppers, seasoning and garlic; sautee 5 minutes or until tender. Add baby spinach and next 5 ingredients (spinach through artichokes); bring to a boil. Reduce heat; simmer 2 minutes. Add tortellini; cook until thoroughly heated. Sprinkle cheese.
Yield 6 servings
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