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Tortellini and Bean Soup

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Tortellini and Bean Soup
  • Prep Time 20 min
  • Total Time 20 min
  • Servings 4
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Tortellini, beans and tomatoes are combined together to make a delicious soup – perfect for a dinner.

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

Directions

  • 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.
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.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

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.
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