Tortellini and Bean Soup

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Ingredients:

  • 1 tsp. olive oil
  • 2 cups white onion, chopped
  • 1 small red bell pepper, seeded and chopped
  • 3 cloves garlic, minced
  • 1 tsp. Italian seasoning
  • 2/3 cup water
  • 2 cups fresh spinach, chopped
  • 1 can (14.5 ounces) no-salt-added navy beans, drained
  • 1 can (14.5 ounces) reduced sodium chicken broth
  • 1 can (14.5 ounces) no-salt-added whole tomatoes
  • 1 can (14 ounces) artichoke hearts packed in water
  • 9 oz. cheese tortellini

Directions:

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

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