TORTELLINI, GREENS, AND BEAN SOUP

TORTELLINI, GREENS, AND BEAN SOUP image

Yield 6

Number Of Ingredients 17

Ingredients
2 tablespoons olive oil
1 large onion, chopped
1 celery stalk, finely chopped
3 garlic cloves, minced
1 teaspoon dried basil
1/2 teaspoon salt
2 to 3 cups stemmed and chopped spinach or Swiss chard
6 cups low-sodium chicken broth
1 (9-ounce) package fresh cheese or meat tortellini
1 cup canned chickpeas,
drained and rinsed
1 tablespoon tomato paste
Coarsely ground black pepper
Parmesan cheese (optional)
Tips from the Test Kitchen
Tip from Our Test Kitchen: Brown 8 ounces of kielbasa and add to soup for added flavor.

Steps:

Instructions 1. Heat olive oil in a large saucepan over medium-low heat. Add onion, celery, garlic and basil and salt. Cook 5 minutes, stirring frequently. 2. Add spinach and continue cooking until greens are wilted, 4 to 5 minutes. 3. Add broth and bring to a boil. Add tortellini, chickpeas, tomato paste and pepper. Return soup to a boil. Reduce heat to medium-low and simmer, partially covered, 5 minutes. Garnish each serving with shaved Parmesan cheese, if desired. Serves 6. Nutritional Information Nutritional facts per serving: 250 calories, 8g fat, 11g protein, 33g carbohydrates, 3g fiber, 970mg sodium.