Tortellini and Bean Soup

  • Prep 20 min
  • Total 20 min
  • Servings 4
Tortellini and Bean Soup

Ingredients

3 1/2
cups water
2
vegetarian vegetable bouillon cubes
1
(14.5-oz.) can diced tomatoes with basil, garlic and oregano, undrained
1
cup frozen cut leaf spinach
1
(15.5-oz.) can kidney beans, drained, rinsed
1
(9-oz.) pkg. refrigerated cheese-filled tortellini

Steps

Hide Images
  • 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.

Notes









Tips

Expert Tips

  • 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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 3/4 Cups
Calories
320
Calories from Fat
45
% Daily Value
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.

© 2017 ®/TM General Mills All Rights Reserved