Italian Tortellini Soup(vegetarian)

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 4 carrots, sliced (about 2 cups)
• 1 large onion, chopped (about 1 cup)
• 2 stalks celery, sliced (about 1 cup)
• 3 garlic cloves, minced
• 1 teaspoon dried thyme leaves, crushed (or 1 tablespoon chopped fresh thyme leaves)
• 1/2 teaspoon dried basil (or 1 tsp. fresh)
• 4 cups vegetable broth (for meat eaters may use chicken broth)
• 2 medium zucchini, sliced (about 3 cups)
• 4 plum tomatoes, chopped (or use 14 oz. can diced tomatoes if you wish)
• 1 1/2 cups frozen cheese-filled tortellini (or 9 oz. box dried)
• 1 (15 ounce) can red kidney beans, rinsed and drained (or beans of choice)
• grated parmesan cheese (to garnish)

Recipe

• 1 place the carrots, onion, celery, garlic, thyme and 2 cups of the broth in a 6-quart saucepot.
• 2 heat to a boil. reduce the heat to low. cover and cook for 10 minutes or until the onion is tender.
• 3 add the remaining broth, zucchini(or/and vegs. of choice), tomatoes(fresh or canned), tortellini and beans. heat to a boil. reduce the heat to low. cover and cook for 15 minutes or until the tortellini is tender. serve with grated parmesan cheese if desired.