Tortellini, beans and tomatoes are combined together to make a delicious soup – perfect for a dinner.
vegetarian vegetable bouillon cubes
(14.5-oz.) can diced tomatoes with basil, garlic and oregano, undrained
cup frozen cut leaf spinach
(15.5-oz.) can kidney beans, drained, rinsed
(9-oz.) pkg. refrigerated cheese-filled tortellini
In large saucepan, combine water, bouillon and tomatoes. Bring to a boil over medium-high heat.
Add spinach, beans and tortellini; return to a boil. Reduce heat; boil gently 5 minutes or until tortellini is tender and soup is thoroughly heated, stirring occasionally.
Cannellini beans or great northern beans can be used in place of the kidney beans.
Serve the soup with a crusty French baguette or Pesto Baguettes p. 87. A mixed-green salad topped with pistachios and a zesty vinaigrette completes the meal.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 3/4 Cups
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 Starch; 3 Other Carbohydrate; 1 Vegetable; 1/2 Very Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.