Sun-Dried Tomato Tortellini Soup

1-1/2 teaspoons olive oil
1 cup chopped onion
1 cup (1/4-inch thick) sliced carrot
2/3 cup chopped celery
2 garlic cloves, minced
5 cups fat-free, less sodium vegetable broth
2 cups water
1-1/4 cups sun-dried tomato halves, packed without oil, chopped (about 3 ounces)
1/2 teaspoon dried basil
1/4 teaspoon freshly ground black pepper
3 cups fresh cheese tortellini (about 12 ounces)
1 cup chopped bok choy

1. Heat oil in a large Dutch oven over medium-high heat. Add onion, carrot, celery, and garlic; saute 5 minutes.  Add broth and next 5 ingredients; bring to a boil.  Reduce heat; simmer 2 minutes.  Add pasta and bok choy; simmer 7 minutes or until pasta is done. Discard bay leave. Yield: 6 servings (serving size: about 1-1/2 cups).

256 calories (28% from fat); 8g fat; 12.1g protein; 33.9g carb; 3.9g fiber; 25mg chol; 1.1mg iron; 681mg sodium; 47mg calcium.

Cooking Light 2005