Tortellini Soup

1 onion, chopped ½ red pepper, chopped olive oil 1 30 oz can of whole tomatoes 1 can great northern or navy beans 1 cup frozen chopped spinach 6 cups (49 oz) chicken broth

Saute onion and red pepper in oilve oil. Add remaining ingredients. Cook for 30 minutes. Add 1 cup dried tortellini and fresh parsley. Cook until tortellini are tender. Serve with parmesan. (Kim Felix)