11 October 2008

110 mg of Magnesium and 160 mg of Calcium
Yield : 6 servings

Ingredients :
1 tsp olive oil
2 cups roughly chopped white onions
1 small red bell pepper, seeded and roughly chopped
2 cloves garlic, minced
1 tsp Italian seasoning
1 cup water
2 cups roughly chopped raw spinach
16 ounce(1 can) no-salt-added navy beans, drained
14 ounce (1 can) low-sodium chicken broth
14 ounce (1 can) no-salt-added whole tomatoes
14 ounce (1 can) artichoke hearts packed in water, drained
8 ounces cheese tortellini


Preparations :
  • Heat the oil in a soup pot over medium-high heat.
  • Add the onions, bell pepper, garlic, and Italian seasoning to the pot.
  • Sauté, stirring occasionally, for 5 minutes or until the ingredients are tender.
  • Add the water, spinach, beans, broth, tomatoes with their juice, and artichokes to the pot.
  • Raise the heat to high and bring to a boil.
  • Lower the heat and simmer for 3 minutes.
  • Add the tortellini to the pot and cook until thoroughly heated, about 8 minutes.

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