Yield: 4 servings

Preparation time: 15 minutes
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1 small red onion, chopped
2 medium carrots, chopped
2 stalks celery, thinly sliced
1 small zucchini, chopped
2 plum tomatoes, chopped
2 cloves garlic, minced
2 cans (14 1/2 ounces each) chicken broth
1 can (15-19 ounces) red kidney beans, rinsed and drained
2 tablespoons Worcestershire sauce
1 package (9 ounces) refrigerated tortellini pasta

Cooking time: 10 minutes
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Heat 2 tablespoons oil in 6 quart saucepan or Dutch oven over medium-high heat.
Add vegetables, tomatoes and garlic.
Cook and stir 5 minutes or until vegetables are crisp-tender.
Add broth, 1/2 cup water, beans and worcestershire sauce.
Heat to boiling.
Stir in pasta.
Return to boiling.

Cook 5 minutes or until pasta is tender, stirring occasionally.

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