INGREDIENTS
1 tbsp
olive oil
1
small onion, finely chopped
1 cup
thinly sliced carrots
1 cup
thinly sliced celery
2 cloves
garlic, minced or pressed
1 can
diced tomatoes w/ garlic, basil, & oregano (do not drain)
1 can
tomato sauce
4 cups
vegetable broth
2
zucchini, diced
1 can
kidney beans, drained
1 tsp
dried parsley
1 tsp
dried basil
1 tsp
salt
pepper
1
package (10 oz) refrigerated cheese tortellini