Cooking 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.

Ingredients

• 4 carrot, sliced (about 2 cups)
• 1 large onion, chopped (about 1 cup)
• 2 stalks celery, sliced (about 1 cup)
• 3 cloves garlic, minced
• 1 teaspoon dried thyme, crushed or 1 tablespoon chopped fresh thyme leaves
• 4 cups Swanson® Chicken Broth
• 2 medium zucchini, sliced (about 3 cups)
• 4 plum tomato, chopped
• 1.5 cups frozen cheese tortellini
• 1 can (15 ounces) kidney beans, rinsed and drained
• 2 tablespoons grated Parmesan cheese