c i r k a

Tortellini, White Bean and Spinach Soup

  • 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



recipe/tortelliniwhitebeanandspinachsoup.txt ยท Last modified: 2011/12/11 04:25 (external edit)