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Steps
1
In large saucepan, combine water, bouillon and tomatoes. Bring to a boil over medium-high heat.
2
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.
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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.
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Nutrition Facts
Serving Size:1 3/4 Cups
Calories
320
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
2g
10%
Cholesterol
35mg
12%
Sodium
1170mg
49%
Total Carbohydrate
53g
18%
Dietary Fiber
7g
28%
Sugars
5g
Protein
15g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
20%
20%
Calcium
20%
20%
Iron
20%
20%
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.
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