Veggie And Tortellini Soup

• 1 tablespoon vegetable oil
• 1 onion chopped
• 1 celery stalk chopped
• 1 red pepper seeded and chopped
• 14 ounces diced tomatoes with basil and garlic
• 2 vegetable bouillon cubes crumbled
• 1 zucchini quartered lengthwise, sliced
• 9 ounces cheese tortellini dried
• 15 ounces cannellini beans drained and rinsed
• 1/3 cup basil leaves shredded

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 oil, onion, red pepper, tomatoes, vegetable bouillon, zucchini, beans, basil

Taken from www.yummly.com/recipe/Veggie-and-Tortellini-Soup-1408614 (may not work)