Ham And Tortellini Soup

• 2 tablespoons olive oil
• 1 small red onion, chopped
• 1 large carrot, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 2 quarts water
• 1 ham bone with meat
• 1 tablespoon chicken bouillon granules
• 2 (15 ounce) cans cannellini beans, drained and rinsed
• 2 small red potatoes, diced
• 1 (8 ounce) package refrigerated spinach and cheese tortellini
• 1 zucchini, sliced
• 1/4 cup chopped fresh parsley
• 1 tablespoon grated Parmesan cheese, or more to taste
• freshly ground black pepper to taste

1. Heat olive oil in a large stock pot over medium heat; saute onion, carrot, celery, and garlic until tender and slightly browned, about 5 minutes. Add water, ham bone, and chicken bouillon; simmer until meat falls off the bone, about 1 hour. Transfer ham bone to a cutting board and allow to cool slightly.
2. Stir beans and potatoes into ham broth and simmer for 10 minutes. Meanwhile, cut ham into bite-size pieces and return to the pot. Add tortellini to the ham and bean soup; simmer until pasta is tender, 7 to 9 minutes. Stir zucchini and parsley into soup and continue to simmer until zucchini is tender, about 5 minutes more.
3. Divide soup into bowls and garnish with Parmesan cheese and black pepper.

olive oil, red onion, carrot, stalks celery, garlic, water, ham bone, chicken bouillon granules, cannellini beans, red potatoes, zucchini, parsley, parmesan cheese, freshly ground black pepper

Taken from www.allrecipes.com/recipe/237264/ham-and-tortellini-soup/ (may not work)