Veggie And Tortellini Soup - cooking recipe

Ingredients

1 tbsp vegetable or olive oil
1 None onion, chopped
1 None celery stalk, chopped
1 None red pepper, seeded and chopped
1 can (14 oz) diced tomatoes with basil and garlic
2 None vegetable bouillon cubes, crumbled
1 None zucchini, quartered lengthwise, sliced
9 oz dried cheese tortellini
1 can (15 oz) cannellini beans, drained and rinsed
1/3 cup shredded basil leaves

Preparation

Heat oil in a saucepan on high heat. Add onion, celery and pepper; cook and stir for 3 mins or until softened. Add tomatoes, crumbled bouillon cubes and 3 cups water. Bring to a boil. Reduce heat to low; cover and simmer for 30 mins or until vegetables are tender. Add zucchini; cover and simmer for 5 mins or until tender.
Meanwhile, cook tortellini in a saucepan of boiling salted water for 8 mins or until tender. Drain.
Add beans to soup; cook and stir until heated. Stir in tortellini and half the basil. Season. Serve topped with remaining basil.