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Ingredientes
- 1 tsp Extra virgin olive oil
- 2 c. Minced onion
- 1/2 c. Minced red bell pepper
- 1 tsp Dry italian seasoning
- 3 x Garlic cloves, chopped
- 2 c. Minced spinach, coarsely minced
- 2/3 c. Water
- 16 ounce Navy beans, canned, liquid removed
- 2 c. Fresh vegetable broth, or possibly 14 1/2-ounces vegetable broth
- 14Â 1/2 ounce No-salt-added whole tomatoes, undrained and minced
- 14 ounce Quartered artichoke hearts, liquid removed
- 9 ounce Uncooked fresh cheese tortellini
- 1/4 c. Grated parmesan cheese
Direcciones
- 1. Heat oil in a large Dutch oven over medium-high heat. Add in minced onion, bell pepper, seasoning, and garlic; saute/fry 5 min or possibly till tender. Add in spinach and next 5 ingredients (spinach through artichokes); bring to a boil. Reduce heat; simmer 2 min. Add in tortellini; cook till thoroughly heated. Sprinkle with cheese.
- Yield: 6 servings (serving size: 1 1/2 c. soup and 2 tsp. cheese).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 384g | |
| Recipe makes 6 servings | |
| Calories 298 | |
| Calories from Fat 52 | 17% |
| Total Fat 5.89g | 7% |
| Saturated Fat 2.58g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 896mg | 37% |
| Potassium 623mg | 18% |
| Total Carbs 48.01g | 13% |
| Dietary Fiber 8.9g | 30% |
| Sugars 5.73g | 4% |
| Protein 15.39g | 25% |
