Archived page

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

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.
8. Serve

Makes 6 servings. Serving size: 1½ cups.