• 1 tsp. olive oil

• 2 cups onion, chopped

• 1/2 cup red pepper, chopped

• 1 tsp. dried basil

• 3 garlic cloves, minced

• 2 cups fresh spinach, coarsely chopped

• 2/3 cup water

• 1 (16 oz) can navy beans, drained

• 1 (14.5 oz) can vegetable broth

• 1 (14.5 oz) can whole tomatoes with no-added salt, undrained

• 1 (14 oz) can quartered artichoke hearts, drained

• 1 (9 oz) package uncooked cheese tortellini

• 1/4 cup fresh Parmesan cheese, grated

Directions

Heat oil in a large pot over medium high heat.

Add chopped onion, bell pepper, basil and garlic; sauté 5 minutes or until tender.

Add spinach and next five ingredients (spinach through artichoke hearts); bring to a boil.  When boiling, turn down heat and simmer for 2 minutes.

Add tortellini; cook until heated.  Approximately 5-10 minutes (follow package directions).

Garnish with Parmesan cheese.

Serves: 6 servings of 1 and 1/2 cups

Calories: 280, Protein: 15g; Fiber: 4.2g