Garlic-Basil Totellini Soup

• 2 garlic cloves, minced
• 1 teaspoon butter
• 2 (14 1/2 ounce) cans vegetable broth
• 12 cup water
• 13 cup fresh basil, minced
• 14 teaspoon pepper
• 2 12 cups frozen cheese tortellini
• 1 (19 ounce) can white kidney beans, rinsed, and drained
• 2 tablespoons balsomic vinegar
• 14 cup shredded parmesan cheese

1. In a large saucepan, saute garlic, in butter until tender.
2. Stir in the broth, water, basil, and pepper, and bring to a boil.
3. Stir in tortellini, reduce heat, and simmer, uncoveredfor about 3 minutes or until tortellini begins to float.
4. Stir in beans, and vinegar, and heat through.
5. Sprinkle with parmesan cheese.

garlic, butter, vegetable broth, water, fresh basil, pepper, frozen cheese tortellini, white kidney beans, balsomic vinegar, parmesan cheese

Taken from www.food.com/recipe/garlic-basil-totellini-soup-467508 (may not work)