Ingredients for 8 servings

¼ cup grated Parmesan cheese
1 can (14.5 oz.) diced tomatoes, undrained
1 can (16 oz.) cannellini beans or white kidney beans, rinsed and drained
1 cup chopped carrot
1 medium onion, finely chopped
1 medium zucchini, finely chopped
2 cubes Stock - Vegetable
2 Tbsp. olive oil
2 Tbsp. sliced fresh basil leaves
6 ounces uncooked tortellini (about 2 cups)
8 cups water

Directions

Heat olive oil in 8-quart saucepot over medium heat and cook onion, carrots and zucchini, stirring occasionally, until vegetables are tender, about 10 minutes.

Stir in water, Stock - Vegetable, tomatoes and beans. Bring to a boil over high heat. Stir in tortellini and cook, stirring occasionally, until tender, about 10 minutes. Stir in cheese and basil.