Pesto Minestrone with Tortellini

Ingredients

• 0.3 teaspoon pepper black
• 14.5 ounce canned tomatoes diced undrained canned
• 9 ounce three-cheese tortellini fresh uncooked
• 2 cups vegetables mixed frozen
• 2  garlic cloves minced
• 2 teaspoons olive oil 
• 1 cup onion diced
• 0.8 teaspoon oregano dried
• 2 tablespoons commercial pesto 
• 14.5 ounce vegetable broth canned
• 2.3 cups water 
• 2 cups zucchini diced

Equipment

• dutch oven

Directions

1. Heat olive oil in a large Dutch oven over medium-high heat.
2. Add onion, and saut 4 minutes or until tender.
3. Add water and next 7 ingredients (water through broth), and bring to boil. Cover, reduce heat, and simmer 5 minutes or until zucchini is tender.
4. Stir in pesto and tortellini; cover and simmer 6 minutes or until thoroughly heated and pasta is tender.