Tortellini, White Bean and Spinach Soup

I am always inspired by my friend Maria's blog Two Peas and Their Pod
She makes cooking yummy food look so easy and good.
Next week I have to give a presentation at church about how to cook healthy. I told them that I'd really rather cook out of my Southern Living books. My philosophy is that you can eat anything in moderation. But, since Maria inspires me and I have to do this presentation, I've been looking for quick, healthy meals. Here is one I tried yesterday. It was really quite tasty.

Tortellini, White Bean and Spinach Soup
source: Cooking Light Magazine

1 tsp olive oil
2 cups chopped onion
1/2 cup chopped red bell pepper
1 tsp dried Italian Seasoning
3 garlic cloves, minced
2 cups coarsely chopped spinach
2/3 cup water
1- 16 ounce can navy beans, drained
2 cups fresh vegetable broth, or 1- 14 ounce can vegetable broth
1- 14.5 ounce can non-salt-added whole tomatoes, undrained and chopped
1- 14 ounce can quartered artichoke hearts, drained
1- 9 ounce package uncooked fresh cheese tortellini (found in the refrigerated section of your grocery store)
1/4 cup grated fresh Parmesan cheese

Heat oil in a large Dutch oven over medium-high heat. Add chopped onion, bell pepper, seasoning, and garlic; saute 5 minutes or until tender. Add spinach and next 5 ingredients (spinach through artichokes); bring to a boil. Reduce heat; simmer 2 minutes. Add tortellini; cook until thoroughly heated. Sprinkel with cheese. Yield: 6 servings (serving size 1 1/2 cups sout and 2 tsp cheese. YUM!

Life is Good.