Vegetable, Tortellini, and Kidney Bean Soup

• 2 T. vegetable oil
• 1 medium onion, diced
• 1 c. diced celery
• 1 green bell pepper, seeded and diced
• 1 small zucchini, diced
• 1 large tomato, cored and diced
• 8-12 mushrooms, sliced
• 2 c. cooked or canned red kidney beans or cannellini beans, drained
• 1 can (28 oz.) crushed tomatoes
• 4 c. water or vegetable stock
• 2 T. fresh minced parsley
• 2 T. dried basil
• 1 T. dried oregano
• 1 t. dried thyme
• 1 t. ground black pepper
• 1/2 t. salt
• 4 oz. cheese tortellini, refrigerated or frozen

Heat the oil in a large saucepan and add the onion, celery, bell pepper, zucchini, fresh tomato, and mushrooms.  Cook over medium heat for 7 to 10 minutes, stirring occasionally.  Add the beans, crushed tomatoes, water, and seasonings, reduce the heat, and cook for 15 minutes, stirring occasionally.  Add the tortellini and cook for 15 to 25 minutes longer.  Ladle the soup into bowls and serve hot.

Variations:
Top with grated Parmesan or Romano cheese.
Stir in shredded kale or mustard greens along with the beans.
Add corn kernels or green peas.

Serves 8; 179 calories.

VERDICT:  I left out the bell pepper and added extra zucchini.  I had slightly fewer beans than called for--one can is a bit shy, and I didn't want to open another.  I compensated by adding nearly twice as many tortellini as indicated.  I though the end result was excessively seasoned, but John liked it, so keep.