4 carrots, sliced (about 2 cups)
1 large onion, chopped (about 1 cup)
2 stalks celery, sliced (about 1 cup)
3 cloves garlic, minced
1 tsp. dried thyme leaves, crushed OR 1 tbsp. chopped fresh thyme leaves
4 cups Chicken Broth
2 medium zucchini, sliced (about 3 cups)
4 plum tomatoes, chopped
1 1/2 cups frozen cheese-filled tortellini
1 can (15 ounce) red kidney beans, rinsed and drained
Grated Parmesan cheese

Directions:

Place the carrots, onion, celery, garlic, thyme and 2 cups of the broth in a 6-quart saucepot. Heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the onion is tender.

Add the remaining broth, zucchini, tomatoes, tortellini and beans. Heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the tortellini is tender. Serve with grated Parmesan cheese if desired.

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