Tortellini Soup

• olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 c. red wine
• 2 c. beef broth
• 1/2 small can tomato paste
• pinch of sugar
• 1 c. water
• 2 c. canned tomatoes
• 1 can dark red kidney beans
• about 1 Tbsp. fresh parsley
• 2 small zucchini, chopped
• 1 celery stalk, sliced
• 2 carrots, chopped
• fresh pepper
• frozen cheese tortellini
• grated Parmesan cheese

1. Saute garlic and onion in a little bit of olive oil.
2. Add beef broth, wine and water.
3. Simmer for about 15 minutes.
4. Add chopped carrots and celery.
5. Simmer for another 15 minutes.
6. Add tomatoes, zucchini, tomato paste, sugar, pepper and parsley.
7. Simmer for 30 minutes.
8. Add kidney beans and thawed tortellini.
9. Cook until beans and tortellini are done.
10. Garnish with Parmesan cheese.

olive oil, onion, garlic, red wine, beef broth, tomato paste, sugar, water, tomatoes, dark red kidney beans, fresh parsley, zucchini, celery stalk, carrots, fresh pepper, frozen cheese tortellini, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=954508 (may not work)