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Post by tami on Jan 26, 2008 13:22:49 GMT -8
I made this for lunch today and it was excellent! Per reviewer suggestions at CL I used more garlic, 1 QT of chicken stock, canned chopped tomatoes with basil, garlic and oregano, 2 rounded teaspoons of Italian seasoning and black beans drained and rinsed because that is what I had on hand. Also I cut the artichokes up a bit so they were more bite sized.
Tortellini, White Bean, and Spinach Soup
1 teaspoon olive oil 2 cups chopped onion 1/2 cup chopped red bell pepper 1 teaspoon dried Italian seasoning 3 garlic cloves, minced 2 cups coarsely chopped spinach 2/3 cup water 1 (16-ounce) can navy beans, drained 2 cups Fresh Vegetable Broth or 1 (14 1/2-ounce) can vegetable broth 1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped 1 (14-ounce) can quartered artichoke hearts, drained 1 (9-ounce) package uncooked fresh cheese tortellini 1/4 cup (1 ounce) grated fresh Parmesan cheese
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.
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; CHOLESTEROL 23mg; CALCIUM 158mg; SODIUM 562mg; FIBER 4.2g; IRON 2.8mg; CARBOHYDRATE 43.9g
Cooking Light, NOVEMBER 1997
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