Print (No Image)

Tortellini and Bean Soup

Nutrition Facts
Servings per Recipe:
6 servings
 Amount Per Serving
Calories 280
Fat 4.5g
Sodium 630mg
Total carbohydrate 48g
Fiber 8g
Protein  14g
1 tsp. olive oil
2 cups white onion, chopped
1 small red bell pepper, seeded and chopped
3 cloves garlic, minced
1 tsp. Italian seasoning
2/3 cup water
2 cups fresh spinach, chopped
1 can (14.5 ounces) no-salt-added navy beans, drained
1 can (14.5 ounces) reduced sodium chicken broth
1 can (14.5 ounces) no-salt-added whole tomatoes
1 can (14 ounces) artichoke hearts packed in water
9 oz. cheese tortellini
  1. Heat the oil in a soup pot over medium-high heat.
  2. Add the onions, bell peppers, garlic, and Italian seasoning to the pot.
  3. Sauté, stirring occasionally, for 5 minutes or until the ingredients are tender.
  4. Add water, spinach, beans, broth, tomatoes with their juice, and artichokes to the pot.
  5. Bring mixture to boil.
  6. Lower heat and simmer for 2 minutes.
  7. Add the tortellini to the pot and cook until thoroughly heated, about 7 minutes.

Keywords: artichoke hearts, beans, chicken broth, garlic, pasta, red bell pepper, soup, tomato , tortellini, vegetables

Add a Note:

Share this recipe with your friends    Share on Facebook    Tweet on Twitter