Italian Tortellini Soup(Vegetarian) - cooking recipe

Ingredients

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)

Preparation

Place the carrots, onion, celery, garlic, thyme and 2 cups of the broth in a 6-quart saucepot.
Heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the onion is tender.
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.