Tortellini Soup - cooking recipe

Ingredients

1 tablespoon vegetable oil
2 carrots, sliced
1 onion, chopped
1 stalk celery, sliced
2 cloves garlic, minced
1 tablespoon chopped fresh basil (or 1 tsp. dried)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 cups chicken stock or 3 cups vegetable stock
1 (28 ounce) can chopped tomatoes
8 -9 ounces cheese tortellini or 8 -9 ounces cheese ravioli (frozen is fine)
1 cup rinsed drained canned garbanzo beans
1 yellow squash, chopped
1 zucchini, chopped

Preparation

In a large saucepan, heat oil over medium heat.
Cook carrots, onions, celery, garlic, basi, salt and pepper for 5 minutes.
Add stock and tomatoes; bring to boil.
Reduce heat.
Simmer for 10 minutes.
Add tortellini, garbanzo beans, squash, zucchini.
Simmer until tortellini are tender but firm (about 10 minutes).