Tortellini Bean Soup - cooking recipe

Ingredients

1 Tbsp. olive oil
1 medium onion, chopped
1 clove garlic, minced
1 c. sliced mushrooms
1/2 c. green or red pepper, chopped
4 c. vegetable broth
2 tsp. basil leaves
8 oz. cheese filled tortellini (fresh or frozen)
1 medium zucchini, quartered and sliced
1 (14 oz.) can beans (in tomato sauce)

Preparation

In a large pan or Dutch oven, saute onion, garlic, mushrooms and pepper 3 minutes. Add vegetable broth and basil. Bring to a boil. Stir in tortellini and zucchini.
Simmer, uncovered, 8 minutes (for fresh) to 15 minutes (for frozen) until tortellini is tender. Stir in beans and heat through.
Serve immediately. Makes 4 servings.