Italian Tortellini Soup

Ingredients:

• 1 small onion, finely chopped
• 2 medium zucchini, halved, cut into 1-inch slices
• 2 (14 1/2 oz.) cans ready-to-serve vegetable or chicken broth
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• 1 (28 oz.) can crushed or diced tomatoes, undrained
• 1 (15.5-oz.) can great northern beans, drained and rinsed
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 Tbsp. dried basil leaves
• 1 (8-oz.) pkg. uncooked dry cheese-filled tortellini

Directions:

In a 4 to 6-quart slow cooker, combine all ingredients except basil and tortellini; mix well. Cover; cook on low setting for 6 to 8 hours.

About 20 minutes before serving, stir basil and tortellini into stew. Increase heat setting to high; cover and cook an additional 20 minutes or until tortellini are tender.

Source: Progresso

By LRP from LWL, MA