Makes 6 to 8 servings.
1 tablespoon olive oil
2 medium carrots, thinly sliced or chopped
2 ribs celery, thinly sliced
1 small onion, chopped
1 small zucchini, chopped
2 plum tomatoes, diced
2 cloves garlic, minced
32 ounces reduced-fat, reduced-sodium chicken broth or stock or vegetable broth
1 15- to 19-ounce can red kidney beans, rinsed, drained (may also use pinto, cannelloni or great northern beans)
2 tablespoons Worcestershire sauce
1 9-ounce package refrigerated cheese tortellini
HEAT oil; sauté carrots, celery, onion, zucchini, tomatoes and garlic until nearly tender.
STIR in broth and Worcestershire; bring to boiling; drop in tortellini.
COOK on low boil about 10 minutes or until tortellini is cooked through and tender; may serve with sprinkling of Parmesan.
Nutrition information:Per 1/8 recipe: 190 calories, 60 calories from fat, 6 grams fat, 2.5 grams saturated fat, 15 milligrams cholesterol, 690 milligrams sodium, 26 grams carbohydrates, 4 grams fiber, 9 grams protein.
Reach Judy Grigoraci at ...@suddenlink.net.