Prep Time: 20 min.
Cook Time: 35 min.
|4 carrots, sliced (about 2 cups)|
|1 large onion, chopped (about 1 cup)|
|2 stalks celery, sliced (about 1 cup)|
|3 cloves garlic, minced|
|1 tsp. dried thyme leaves, crushed or 1 tablespoon chopped fresh thyme leaves|
|4 cups Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)|
|2 medium zucchini, sliced (about 3 cups)|
|4 plum tomatoes, chopped|
|1 1/2 cups frozen cheese-filled tortellini|
|1 can (15 ounces) red kidney beans, rinsed and drained|
|grated Parmesan cheese|
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, tomatoes, 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.