Tortellini Bean Soup

• 2 teaspoons vegetable oil
• 4 carrots, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon dried basil
• 1 bay leaf
• 4 cups chicken stock
• 1 (28 ounce) can whole tomatoes
• 8 ounces meat-filled tortellini or 8 ounces cheese-filled tortellini
• 1 cup black beans, cooked, drained and rinsed
• 1/4 teaspoon pepper
• 1/4 cup parmesan cheese

1. In a large saucepan heat oil over medium heat cook carrots, onion, garlic, basil and bay leaf. Stirring occasionally for 5 minutes.
2. Add chicken stock and tomatoes, breaking tomatoes with back of spoon. Bring to a boil.
3. Add tortellini return to boil.
4. Reduce heat to medium heat cook stirring occasionally for about 10 minutes.
5. Stir in black beans and season with pepper.
6. Discard bay leaf. Ladle into bowl and sprinkle with cheese.

vegetable oil, carrots, onion, garlic, basil, bay leaf, chicken stock, tomatoes, tortellini, black beans, pepper, parmesan cheese

Taken from www.food.com/recipe/tortellini-bean-soup-192121 (may not work)