• 2 tsp. olive oil
• 4 cup onions, chopped
• 1 cup red bell pepper, chopped
• 6 garlic cloves, minced
• 3 tsp. dried Italian seasoning
• 2 (10 oz. packages) frozen spinach
• 1 1/2 cup water
• 48 oz. canned navy beans, drained
• 4 cup vegetable broth
• 29 oz. canned chopped tomatoes
• 2 (14 oz. cans) artichoke hearts, drained
• 2 (9 oz.) fresh tortellini
• 1/2 cup parmesan cheese, grated

1. Heat oil in 8+ qt. stockpot, add onion, bell pepper, garlic, and Italian seasoning. Saute 5 minutes or until vegetables are tender.
2. Add spinach, water, navy beans, broth, tomatoes, and artichoke hearts. Bring to boil and then reduce heat and simmer 2 minutes.
3. Add tortellini and cook until thoroughly heated. Serve with cheese sprinkled on top.

Serves: 12