Tortellini, Spinach & Navy Bean Soup

Good evening!

Hope you had a great Monday! The beginning of the week went well for me; I’m ahead in my school work and got to cook a delicious comforting soup for the colder weather!

Inspired by Tortellini and Kielbasa Soup, All Day I Dream About Food

Print recipe

Ingredients:

• 1-2 tbsp olive oil
• 1 medium white onion, chopped
• 3 small/medium carrots, peeled and diced
• 4 cloves garlic, pressed
• 1 tbsp dry oregano leaves
• 1/2 tsp dried red pepper flakes
• 2 liters vegetable broth
• 2 cups water
• 1 pkg (500g) chopped spinach
• 30 oz cheese tortellini
• 1 can (19 oz) white navy beans, drained and rinsed
• Salt & pepper to taste

Directions: Heat olive oil in a large pot over medium-heat.
Add onion and cook, stirring frequently, until translucent. Add carrots, garlic, oregano and pepper flakes and cook for 1 more minute. Add broth and water and bring to a boil.
Add spinach and stir until all nuggets are undone. Bring to a boil again. Stir in tortellini and cook for the shorter time indicated on the package, stirring occasionaly.
Reduce heat to low and add beans + salt and pepper to taste. Cook for 2 more minutes and serve.

Makes 8 servings.

Nutrition facts: 440 calories, 89 calories from fat, 10g total fat, 4 g saturated fat, 0 g trans fat, 44 mg cholesterol, 971 mg sodium, 69 g carbohydrates, 9 g fiber, 5 g sugars, 20 g protein – 223 % Vitamin A, 11 % Vitamin C, 29% Calcium, 22% Iron.

I love main dish soups and this one was delicious! I’ve been craving a meal like this one for a while and it was perfect.