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
Heat oil in 8+ qt. stockpot, add onion, bell pepper, garlic, and Italian seasoning. Saute 5 minutes or until vegetables are tender.
Add spinach, water, navy beans, broth, tomatoes, and artichoke hearts. Bring to boil and then reduce heat and simmer 2 minutes.
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)