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.
4 carrot, sliced (about 2 cups)1 large onion, chopped (about 1 cup)2 stalks celery, sliced (about 1 cup)3 cloves garlic, minced1 teaspoon dried thyme, crushed or 1 tablespoon chopped fresh thyme leaves4 cups Swanson® Chicken Broth2 medium zucchini, sliced (about 3 cups)4 plum tomato, chopped1.5 cups frozen cheese tortellini1 can (15 ounces) kidney beans, rinsed and drained2 tablespoons grated Parmesan cheese
Creamy, yet fresh and light, this soup tak...
Play the mad scientist this year and bring...
Keep your cool with these easy appetizers....
Impress your guests with this refreshing s...