from Campbell’s Kitchen
Prep Time: 20 min.
Cook Time: 35 min.
Ingredients:
| 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 |
Directions:
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.
Serves 6.
Facebook Comments
YUMMY!! That's sounds delicious! I'll have to try it this weekend!