Pesto Minestrone

• 1/2 cup chopped onion
• 2 teaspoons olive oil
• 1 teaspoon minced garlic
• 2-1/4 cups water
• 2 cups frozen mixed vegetables
• 1 can (14-1/2 ounces) vegetable broth
• 3/4 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 package (9 ounces) refrigerated cheese tortellini
• 2 cups diced zucchini
• 2 tablespoons prepared pesto

1. In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the water, mixed vegetables, broth, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 3 minutes.
2. Add the tortellini, zucchini and pesto. Simmer, uncovered, 7-9 minutes longer or until pasta and vegetables are tender.

onion, olive oil, garlic, water, mixed vegetables, vegetable broth, oregano, salt, pepper, refrigerated cheese tortellini, zucchini, pesto

Taken from www.tasteofhome.com/recipes/pesto-minestrone/ (may not work)