Tortellini Fagioli

• Cooking spray
• 1/2 cup chopped green bell pepper
• 2 shallots, finely chopped
• 2 garlic cloves, minced
• 1 (32-ounce) container fat-free, less-sodium chicken broth
• 1 (28-ounce) can roasted garlic diced tomatoes with onion and oregano, un-drained
• 2 tablespoons dry white wine
• 1/2 teaspoon freshly ground black pepper
• 1 (9-ounce) package fresh mozzarella and herb tortellini
• 3/4 cup shredded fresh spinach
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 1 (14-ounce) can quartered artichoke hearts, rinsed and drained
• 8 tablespoons shaved Parmesan-Reggiano cheese

1. Place a Dutch oven coated with cooking spray over medium heat. Add bell pepper, shallots, and garlic; saute 5 minutes or just until tender. Stir in chicken broth, tomatoes, wine, and black pepper. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
2. Add tortellini; bring to a boil, and cook 3 minutes.
3. Stir in spinach, beans, and artichoke hearts. Cook over medium heat until thoroughly heated.
4. Ladle soup into bowls; top evenly with cheese.

cooking spray, green bell pepper, shallots, garlic, chicken broth, garlic, white wine, freshly ground black pepper, mozzarella, fresh spinach, cannellini beans, quartered artichoke hearts, cheese

Taken from www.myrecipes.com/recipe/tortellini-fagioli (may not work)