Lunch: Italian Tortellini Soup

Tender, cheese-filled tortellini turns this hearty bean and vegetable soup into a family favorite.

Ingredients

4 carrots
1 large onion
2 stalk celery
3 clove garlic
1 tsp. crushed dried thyme leaves
4 c. Swanson® Chicken Broth
2 zucchini
4 plum tomatoes
1 1/2 c. cheese-filled tortellini
1 can red kidney beans
grated Parmesan cheese

Instructions

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. Using Swanson® Natural Goodness™ Chicken Broth: Calories 204, Total Fat 3g, Saturated Fat 1g, Cholesterol 11mg, Sodium 522mg, Total Carbohydrate 35g, Dietary Fiber 7g, Protein 12g, Vitamin A 148%DV, Vitamin C 18%DV, Calcium 10%DV, Iron 13%DVUsing Swanson® Certified Organic Chicken Broth: Calories 200, Total Fat 3g, Saturated Fat 1g, Cholesterol 11mg, Sodium 509mg, Total Carbohydrate 35g, Dietary Fiber 7g, Protein 11g, Vitamin A 148%DV, Vitamin C 18%DV, Calcium 10%DV, Iron 13%DV

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