Italian Tortellini Soup

1 large onion, chopped
4 carrots, sliced
2 stalks celery, sliced
3 cloves garlic, minced
1 tsp. dried thyme, crushed,
OR 1 T. chopped fresh thyme
1 (32 oz.) carton Swanson Chicken Broth
OR Natural Goodness Chicken Broth (4 c.)
2 medium zucchini, sliced
4 Italian plum tomatoes, chopped
1 1/2 c. frozen cheese-filled tortellini
1 (15 oz.) can red kidney beans, rinsed and drained
grated Parmesan cheese (optional)

Place onion, carrots, celery, garlic, thyme and 2 cups broth in stockpot. Heat to a boil.

Cover and cook over low heat 10 minutes or until onion is tender. Add remaining broth, zucchini, tomatoes, tortellini and beans. Heat to a boil. Reduce heat and cover. Cook 15 minutes or until tortellini is done. Serve with grated Parmesan cheese if desired.

Makes 6 servings.