Tortellini, White Bean, and Spinach Soup
- 1 tsp olive oil
- 2 cups chopped onion
- 1/2 cup chopped red bell pepper
- 1 tsp dried Italian seasoning
- 3 garlic cloves (minced)
- 2 cups coarsely chopped spinach
- 2/3 cup water
- 1 can navy beans ((16-ounce) drained)
- 2 cups Fresh Vegetable Broth or 1 (14 1/2-ounce can vegetable broth)
- 1 can no-salt-added whole tomatoes ((14.5-ounce) undrained and chopped)
- 1 can quartered artichoke hearts ((14-ounce) drained)
- 1 package uncooked fresh cheese tortellini ((9-ounce))
- 1/4 cup grated fresh Parmesan cheese ((1 ounce))
- 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 heated. Sprinkle with cheese.
