Minestrone Tortellini

• 1 (9 ounce) packagerefrigerated cheese-filled tortellini
• 1 tablespoon olive oil or 1 tablespoon vegetable oil
• 1 medium zucchini, cut lengthwise in half, then cut into 1/4 inch slices
• 12 cup coarsely chopped yellow bell pepper
• 1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic, undrained
• 1 (15 1/2 ounce) can dark red kidney beans, rised and drained
• 2 tablespoons chili sauce
• 14 teaspoon salt
• 2 tablespoons chopped fresh parsley

1. Cook and drain tortellini as directed on package.
2. While tortellini is cooking, heat oil in 12-inch non-stick skillet over medium-high heat.
3. Cook zucchini and bell pepper in oil 2 to 3 minutes, stirring frequently, until crisp-tender.
4. Stir in tomatoes, beans, chili sauce and salt.
5. Cook 4 to 5 minutes over medium heat, stirring occasionally, until thoroughly heated.
6. Stir in tortellini.
7. Sprinkle with parsley.

tortellini, olive oil, zucchini, yellow bell pepper, tomatoes, dark red kidney beans, chili sauce, salt, parsley

Taken from www.food.com/recipe/minestrone-tortellini-281957 (may not work)