Source: dLife

Hearty soup with cheese-filled tortellini, spinach, and beans.

Servings

5 cup low fat unsalted chicken broth (or water)
2.5 tsp chicken bouillon (granules)
1 cup fresh chopped onion , chopped
0.5 cup chopped carrots
2 tsp crushed garlic
0.12 tsp white pepper
9 oz cheese filled tortellini
15 oz unsalted canned navy beans , rinsed and drained (or white beans)
3 cup fresh chopped spinach

1 Bring the broth or water, bouillon granules, onion, carrot, garlic, and white pepper to a boil over high heat in a 4-quart pot. Reduce the heat to low, cover, and simmer for 15 minutes or until the vegetables are soft.
2 Remove the pot from the heat. Use a slotted spoon to transfer the vegetables to a blender. Pour 1 cup of the broth into the blender and puree at low speed with the lid slightly ajar. Pour the mixture back into the pot.
3 Place the pot over high heat and bring to a boil. Add the tortellini and beans and allow to return to a boil. Reduce the heat to medium, cover, and cook for 4 minutes until the tortellini are nearly done. Add the spinach and stir frequently for 1-2 minutes until the tortellini are just done and the spinach is wilted.

Make sure you don't overcook the tortellini as they will continue to soften in the hot broth.