tortellini soup

Ingredients

• 4-1/2 cups chicken broth
• 1 package (9 ounces) refrigerated cheese tortellini
• 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
• 1 cup chopped fresh tomato
• 1/3 to 1/2 cup shredded fresh basil
• 1 to 2 tablespoons balsamic vinegar
• 1/4 teaspoon salt
• 1/8 to 1/4 teaspoon pepper
• 1/3 cup shredded Parmesan cheese

Directions

• In a large saucepan, bring broth to a boil. Add tortellini; cook for 7-9 minutes or until tender.
• Stir in the beans, tomato and basil. Reduce heat; simmer, uncovered, for 5 minutes. Add the vinegar, salt and pepper. Serve with cheese. Yield: 6 servings.