12 servingsPrep Time
1 (15 ounce) jar: roasted red peppers, drained and chopped
1 (32 ounce) container: chicken broth
2 (15.5 ounce) cans: white (cannelloni) beans, rinsed and drained
1 (28 ounce) can: Italian-style diced tomatoes, drained
1 (14 ounce) can: artichoke hearts, rinsed, drained, and quartered
4 stalks: celery, chopped
2 medium: onions, chopped
1 tablespoon: olive oil
4 cloves: garlic, minced
8 cups: Swiss chard, chopped
20 ounces: fresh or frozen cheese tortellini, uncooked
1/4 cup: finely shredded Parmesan cheese
1 1/2 cups: finely shredded Parmesan cheese
1 teaspoon: snipped fresh thyme or rosemary
1/2 teaspoon: coarsely ground black pepper
Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner; set aside.
Add the roasted peppers, broth, beans, tomatoes, artichoke hearts, celery, onions, olive oil, and garlic to the lined-slow cooker. Stir gently with a wooden spoon or rubber scrapper to combine.
Cover and cook on high for 5 hours.
Stir in Swiss chard and tortellini gently with a rubber spatula and cook 7 to 9 minutes more or until pasta is just al dente. Serve with Parmesan cheese and Parmesan Crisps, if desired.
Parmesan Crisps: Preheat oven to 375 degrees F. Line two large baking sheets with Reynolds® Parchment Paper. In a small bowl, combine Parmesan cheese, fresh thyme or rosemary, and black pepper. Spoon the cheese mixture into 12 portions, 4 inches apart onto prepared baking sheets. Pat each cheese portion into a 5-inch circle. Bake 4 to 6 minutes or until bubbly and golden brown. Let stand on baking sheet until completely cooled. Carefully remove crisps from parchment paper.
Calories: 315 kcal
Carbohydrates: 42.8 g
Cholesterol: 30 mg
Fat: 9.1 g
Fiber: 6.4 g
Protein: 16.4 g
Sodium: 1482 mg