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Spinach Tortellini Soup
Ingredients
  • 1 tablespoon olive oil
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 12 oz frozen artichoke hearts
  • 64 oz vegetable broth
  • 2 14 oz cans cannellini or Great Northern white beans, rinsed and drained
  • 3 cups cheese tortellini refrigerated or frozen
  • 2 cups fresh spinach leaves roughly chopped
  • ⅓ cup basil pesto
  • Salt and black pepper to taste
  • Grated Parmesan cheese for serving, optional
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