Italian Tortellini Soup(Vegetarian)

• 4 carrots, sliced (about 2 cups)
• 1 large onion, chopped (about 1 cup)
• 2 stalks celery, sliced (about 1 cup)
• 3 garlic cloves, minced
• 1 teaspoon dried thyme leaves, crushed (or 1 tablespoon chopped fresh thyme leaves)
• 1/2 teaspoon dried basil (or 1 tsp. fresh)
• 4 cups vegetable broth (for meat eaters may use chicken broth)
• 2 medium zucchini, sliced (about 3 cups)
• 4 plum tomatoes, chopped (or use 14 oz. can diced tomatoes if you wish)
• 1 1/2 cups frozen cheese-filled tortellini (or 9 oz. box dried)
• 1 (15 ounce) can red kidney beans, rinsed and drained (or beans of choice)
• grated parmesan cheese (to garnish)

1. Place the carrots, onion, celery, garlic, thyme and 2 cups of the broth in a 6-quart saucepot.
2. Heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the onion is tender.
3. Add the remaining broth, zucchini(or/and vegs. of choice), tomatoes(fresh or canned), 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.

carrots, onion, stalks celery, garlic, thyme, basil, vegetable broth, zucchini, tomatoes, frozen cheese, red kidney beans, parmesan cheese

Taken from www.food.com/recipe/italian-tortellini-soup-vegetarian-402258 (may not work)