Tortallini

cooking spray
1/2 cup chopped green bell pepper
2 shallots, finely chopped
2 garlic cloves, minced
1 (32 ounce) container fat-free, less-sodium chicken broth
1 (28 ounce) can diced tomatoes with basil, garlic, and oregano
2 tablespoons dry white wine
1/2 teaspoon freshly ground black pepper
1 (9 ounce) package fresh three cheese tortellini
3/4 cup shredded fresh spinach
1 (15 ounce) can great northern beans, rinsed and drained
1 (14 ounce) can artichoke hearts, quartered, rinsed and drained
8 tablespoons shaved parmesan cheese

Coat a large pot with cooking spray. Over medium heat, saute bell pepper,
shallots, and garlic for about 5 minutes or just until tender. Stir in
chicken broth, tomatoes, wine, and black pepper. Bring to a boil; cover,
reduce heat, and simmer 15 minutes. Add tortellini; bring to a boil, and
cook about 3 minutes. Stir in spinach, beans, and artichoke hearts. Cook
over medium heat until thoroughly heated. Ladle soup into bowls; top
evenly with cheese. Makes 8 servings (1 1/4 cups soup and 1 tablespoon
cheese)

Number of Servings: 8

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