Tortellini, White Bean, and Spinach Soup

Tortellini, White Bean, and Spinach Soup
Photo by HOWARD L. PUCKETT

Ingredients

  • 1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped
  • 2 cups Fresh Vegetable Broth or 1 (14 1/2-ounce) can vegetable broth
  • 3 garlic cloves, minced
  • 1 teaspoon dried Italian seasoning
  • ½ cup chopped red bell pepper
  • 2 cups chopped onion
  • 1 teaspoon olive oil
  • + 6 more ingredients
    • 2/3 cup water
    • 1 (14-ounce) can quartered artichoke hearts, drained
    • 2 cups coarsely chopped spinach
    • ¼ cup (1 ounce) grated fresh Parmesan cheese
    • 1 (16-ounce) can navy beans, drained
    • 1 (9-ounce) package uncooked fresh cheese tortellini

Heat oil in a large Dutch oven over medium-high heat. Add chopped onion, bell pepper, seasoning, and garlic; sauté 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 heat...

View full recipe at My Recipes

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