Tortellini, White Bean, And Spinach Soup

Recipe By : Cooking Light Magazine, Dec 1997

5 points Per Serving

1 tsp olive oil

2 c chopped onion

1/2 c chopped red bell pepper

1 tsp dried italian seasoning

3 garlic cloves -- minced

2 c chopped spinach -- coarsely chopped

2/3 c water

16 ozs navy beans, canned -- drained

14 1/2 ozs vegetable broth

14 1/2 ozs canned tomatoes -- undrained & chopped

14 ozs artichoke hearts -- drain & quarter

9 ozs cheese tortellini

1/4 c grated parmesan cheese

1. Heat oil in a large Dutch oven over medium-high heat. Add chopped onion, bell pepper, seasoning, and garlic; saute 5 minutes or until tender. Add spinach and next 5 ingredients (spinach through artichokes); bring to a boil. Reduce heat; simmer 2 minutes. Add tortellini; cook until thoroughly heated. Sprinkle with cheese.

Yield: 6 servings (serving size: 1 1/2 cups soup and 2 teaspoons cheese).

Per serving: 344 Calories; 6g Fat (15% calories from fat); 19g Protein; 56g Carbohydrate; 32mg Cholesterol; 1210mg Sodium

NOTES : 5 WW points

Bon Appetit, Betsy B