(For variety, substitute 1-1/2 cup of diced roasted chicken for the beans.)
5 cups no-added-salt chicken broth or water
2-1/2 teaspoons instant chicken bouillon granules
1 cup chopped onion
1/2 cup chopped carrot
2 teaspoons crushed garlic
1/8 teaspoon ground white pepper
9 ounces refrigerated cheese tortellini (about 3 cups)
15 ounce can navy or white beans, rinsed and drained
3 cups (packed) chopped fresh spinach
1. Place the broth or water, bouillon granules, onion, carrot, garlic, and white pepper in 4-quart pot, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 15 minutes or until the vegetables are soft.
2. Remove the pot from the heat and, using a slotted spoon, transfer the vegetables to a blender. Pour about 1 cup of the broth into the blender. Carefully blend the mixture at low speed, leaving the lid slightly ajar (to allow steam to escape) until the vegetables are puréed. Pour the blended vegetable mixture back into the pot.
3. Return the pot to the heat and bring to a boil. Add the tortellini and the beans and let the mixture return to a boil. Reduce heat to medium, cover and cook for about 4 minutes or until the tortellini are almost done. Add the spinach and cook, stirring frequently, for a minute or two or until the tortellini are just done and the spinach is wilted. (Be careful not to overcook, as the tortellini will continue to soften as long as it remains in the hot broth.) Serve hot.
Nutritional Facts (per 1 cup serving):
Calories: 179 Carbohydrates: 26 g Cholesterol: 14 mg.
Fat: 3.1 g Fiber: 5.2 g Protein: 12 g Sodium: 496 mg.
Calcium: 116 mg G.I. Rating: Low