Tortellini, White Bean, and Spinach Soup

I saw this recipe in Cooking Light, and thought it sounded like a hearty, simple soup.  I couldn't help but tweak it, because basically I don't know how to not tweak recipes...  And, I know Mark doesn't like artichokes, so I made a few minor adjustments...  It was delicious and easy...  AND around 280 calories a serving!  Can you beat that?

Tortellini, White Bean, and Spinach Soup

Ingredients
1 tsp olive oil
2 c chopped onion
1/2 c chopped red pepper
2 tsp dried Italian seasoning
1 tsp dried basil
3 tsp minced garlic
2/3 c water
1 (16 oz) can small white navy beans, rinsed and drained
3 c chicken broth
1 (14.5 oz) can whole peeled tomatoes, undrained and chopped
1 (8 oz.) bag prepared four cheese tortellini
1 1/2 c coarsely chopped spinach
1/4 c grated fresh parmesan
salt & pepper, to taste

Instructions
Heat olive oil in a large pot over medium high heat.  Add chopped onion, bell pepper, Italian seasoning, basil, and garlic; saute 5 minutes or until tender.  Add the water, beans, broth, and tomatoes and heat through.  Turn heat to low.

Bring a medium pot of water to a boil, and add prepared tortellini.  Boil for 10 minutes and drain.  Add the tortellini to the soup, and then add the spinach.  Cover and return heat to medium high until soup is heated through.  Add salt & pepper to taste.  Sprinkle parmesan on top.

Serves 6.  Enjoy!