Italian Tortellini Soup

Ingredients

• 15 ounce kidney beans red rinsed drained canned
• 4  carrots sliced
• 2 stalks celery sliced
• 1.5 cups cheese-filled tortellini frozen
• 4 cups chicken broth organic swanson® (Regular, Natural or Certified )
• 3 cloves garlic minced
• 1 large onion chopped
• 6 servings parmesan cheese grated
• 4  plum tomatoes chopped
• 1 teaspoon thyme leaves dried crushed
• 2 medium zucchini sliced

Equipment

• pot

Directions

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, tomatoes, tortellini and beans.
4. Heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the tortellini is tender.
5. Serve with grated Parmesan cheese if desired.