Tortellini and Bean Soup

Ingredients

• 1 teaspoon olive oil
• 2 cups roughly chopped white onions
• 1 small red bell pepper, seeded and roughly chopped
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 2/3 cup water
• 2 cups roughly chopped raw spinach
• 1 (16-ounce) can no-salt-added navy beans, drained
• 1 (14.5-ounce) can low-sodium chicken broth
• 1 (14.5-ounce) can no-salt-added whole tomatoes
• 1 (14-ounce) can artichoke hearts packed in water, drained
• 9 ounces cheese tortellini

Directions

1. Heat the oil in a soup pot over medium-high heat
2. Add the onions, bell pepper, garlic, and Italian seasoning to the pot
3. Sauté, stirring occasionally, for 5 minutes or until the ingredients are tender
4. Add the water, spinach, beans, broth, tomatoes with their juice, and artichokes to the pot
5. Raise the heat to high and bring to a boil
6. Lower the heat and simmer for 2 minutes
7. Add the tortellini to the pot and cook until thoroughly heated, about 7 minutes

Nutritional Facts

• Serving Size: 1½ cups
• Servings Per Recipe: 6
• Amount per serving
  • Calories: 254
  • Sodium: 230 mg
  • Total Fat: 4 g
  • Calcium: 163 mg
  • Saturated Fat: 2 g
  • Magnesium: 112 mg
  • Cholesterol: 36 mg
  • Potassium: 869 mg
  • Carbohydrates: 44 g
  • Fiber: 5 g

Recipe Courtesy: National Heart, Lung, and Blood Institute