Tortellini Minestrone Soup

This low-fat vegetable soup uses frozen cheese-filled tortellini instead of the plain pasta which is usually found in minestrone soup. Kidney beans, carrots, red onion, celery, garlic and tomato puree, plus herbs, are also used here.

Ingredients:

• 1 red onion, chopped
• 2 garlic cloves, crushed & chopped
• 1 bunch fresh parsley, chopped
• Large can tomato puree
• 2 quarts vegetable broth
• 4-5 sliced carrots
• 3 celery stalks sliced
• 1 small can kidney beans drained, optional
• 1 package frozen small cheese tortellini
• 1 tsp salt, or to taste
• 1/2 tsp pepper
• 1 tbl oregano
• 1 tbl basil
• Fresh shredded parmesan cheese
• 2 tsp olive oil

Directions:

Saute onion, parsley and garlic in olive oil in a large stock pot. Add celery, carrots, broth and tomato puree along with herbs; simmer approximately 45-60 minutes. When vegetable are just about tender, add tortellini and kidney beans until cooked. Top with fresh parmesan cheese and enjoy all the compliments you'll get, especially on a wintery night-or day.

Number of Servings: 6 to 8

Notes from the Cook: This soup is so easy and quick it will quickly become a family favorite; it is also great for pot lucks or parties. No one will suspect it is low in fat and vegetarian.