Veggie And Tortellini Soup

• 1 tbsp vegetable or olive oil
• 1 None onion, chopped
• 1 None celery stalk, chopped
• 1 None red pepper, seeded and chopped
• 1 can (14 oz) diced tomatoes with basil and garlic
• 2 None vegetable bouillon cubes, crumbled
• 1 None zucchini, quartered lengthwise, sliced
• 9 oz dried cheese tortellini
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1/3 cup shredded basil leaves

1. Heat oil in a saucepan on high heat. Add onion, celery and pepper; cook and stir for 3 mins or until softened. Add tomatoes, crumbled bouillon cubes and 3 cups water. Bring to a boil. Reduce heat to low; cover and simmer for 30 mins or until vegetables are tender. Add zucchini; cover and simmer for 5 mins or until tender.
2. Meanwhile, cook tortellini in a saucepan of boiling salted water for 8 mins or until tender. Drain.
3. Add beans to soup; cook and stir until heated. Stir in tortellini and half the basil. Season. Serve topped with remaining basil.

vegetable, onion, celery stalk, red pepper, tomatoes, vegetable bouillon cubes, zucchini, cannellini beans, basil

Taken from recipes-plus.com/api/v2.0/recipes/21151 (may not work)