1 small red onion, chopped
2 medium carrots, chopped
2 ribs celery, thinly sliced
1 small zucchini, chopped
2 plum tomatoes, chopped
2 cloves garlic, minced
2 (14 ½ oz) can chicken broth
1 (15-19 oz) can red kidney beans, drained and rinsed
2 tbs worcestershire sauce
1 (9 oz) pkg refrigerated tortellini pasta
2 tbs oil
½ cup water

Heat oil in a 6-qt saucepot or dutch oven over medium-high heat. Add veggies, tomatoes and garlic. Cook and stir 5 minutes or until veggies are crisp-tender.

Add broth, water, beans and worcestershire sauce. Heat to boiling. Stir in pasta. Return to boiling. Cook 5 minutes or until pasta is tender, stirring occasionally. Serve with crusty bread and grated parmesan cheese, if desired.

4 servings