CHICKEN TORTELLINI STEW

Ingredients
. 2 cups water
. 1 14-ounce can reduced-sodium chicken broth
. 1 medium yellow summer squash
. 6 cups torn beet greens, turnip greens, or spinach
. 1 green sweet pepper, coarsely chopped
. 1 cup dried cheese-filled tortellini pasta
. 1 medium onion, cut into thin wedges
. 1 medium carrot, sliced
. 1-1/2 teaspoons snipped fresh rosemary
. 1/2 teaspoon salt-free seasoning blend
. 1/4 teaspoon pepper
. 2 cups chopped cooked chicken
. 1 tablespoon snipped fresh basil

Directions
In a Dutch oven bring water and chicken broth to boiling. Meanwhile, halve summer squash lengthwise and cut into 1/2-inch slices. Add squash, greens, sweet pepper, pasta, onion, carrot, rosemary, seasoning blend, and pepper to Dutch oven.
Return to boiling; reduce heat. Simmer, covered, about 15 minutes or until pasta and vegetables are nearly tender.
Stir in chicken. Cook, covered, about 5 minutes more or until pasta and vegetables are tender. Stir fresh basil into soup. Makes 6 servings (7-1/2 cups).

Nutritional Information
Nutritional facts per serving
calories: 234, total fat: 6g, saturated fat: 1g, cholesterol: 45mg, sodium: 530mg, carbohydrate: 22g, fiber: 3g, protein: 22g, vitamin A: 114%, vitamin C: 55%, calcium: 14%, iron: 13%