Courtesy of Joy of Eating
1 can (15 ounces) READ 3-Bean Salad
1/2 cup extra-virgin olive oil
1/2 medium yellow onion, diced
3 peeled garlic cloves, minced
1 teaspoon Italian seasoning
1/4 teaspoon black pepper
3 small carrots, trimmed, peeled and diced
2 celery stalk, trimmed and diced
1 medium zucchini, diced
1 28-ounce can diced tomatoes, undrained
1 Parmesan rind (optional)
6 cups low-sodium vegetable broth
9 to 10 ounces refrigerated cheese tortellini
2 cups baby spinach
Jarred pesto, for serving (optional)
Makes 6 servings (approx. 2 cups each).
Drain and rinse bean salad; set aside.
Heat olive oil in a large pot on medium heat. Add onions and garlic with a pinch of salt and saute until translucent, about 3 to 4 minutes. Stir in dried herbs and black pepper. Cook until fragrant, about 1 minute. Add carrots, celery and zucchini with another pinch of salt. Cook, stirring occasionally, until vegetables are crisp tender, about 5 to 7 minutes.
Stir in canned tomatoes. Add Parmesan rind, if using. Cook on medium heat about 10 minutes, until most of the tomato juice has evaporated. Pour in vegetable broth. Bring to a boil. Add tortellini; cook 2 minutes or just until tender. Stir in bean salad and spinach. Cook 2 to 3 minutes to heat through.
Season with additional salt and black pepper, as desired. Serve immediately, garnished with a dollop of pesto, if desired.
Nutrition information per serving (1/6 of recipe): 360 calories; 10g protein; 33g carbohydrate; 22g fat; 650mg sodium; 15mg cholesterol; 7g dietary fiber; 6.87mg iron; 0.05mg thiamin; 5203.71IU vitamin A; 21.55mg vitamin C.