Italian Tortellini Soup

Prep: 15 min - Cook: 35 min

1 large onion, chopped
4 carrots, sliced
2 stalks celery, sliced
3 cloves garlic, minced
1 tsp. dried thyme leaves (crushed) OR 1 tbsp. chopped fresh thyme
1 carton (32 oz.) Swanson® Chicken Broth OR Natural Goodness™ Chicken Broth
2 medium zucchini, sliced
4 Italian plum tomatoes, chopped
1 1/2 cups frozen cheese-filled tortellini
1 can (15 oz) red kidney beans, rinsed and drained
Grated Parmesan cheese (optional)


PLACE onion, carrots, celery, garlic, thyme and 2 cups broth
in saucepot. Heat to a boil. Cover and cook over low heat 10
min. or until onion is tender.

ADD remaining broth, zucchini, tomatoes, tortellini and and
beans. Heat to a boil. Cover.

COOK 15 min. or until tortellini is done. Serve with grated
Parmesan cheese if desired.

Makes 6 servings
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe created by Swanson.