Tortellini Soup

1 onion
1 garlic clove
Olive oil
6 cups vegetable broth
2 cans kidney, drained
1 can white beans, drained
1 large can diced tomatoes
1-2 can artichoke hearts, drained
½ cup Parmesan cheese
1 pkg FRESH cheese tortellini (not frozen or dried they ruin the soup)
2 large handfuls of spinach
Parmesan cheese for garnish
In a large pot sauté onion in olive oil until transparent, add the garlic and cook for 30 seconds. Add vegetable broth, beans, tomatoes, Parmesan cheese and artichoke hearts to onions. Cook on simmer until warmed. Just before serving add tortellini. Cook for six minutes. Then add spinach. Serve immediately with a garnish of Parmesan cheeses.
Liz