1 small Red onion, chopped
2 med carrots, chopped
2 rib celery, thinly sliced
1 small zucchini, chopped
2 plum tomatoes, chopped
2 cloves Garlic, minced
2 (14 1/2 ounce) can chicken broth
1 (15 to 19 oz.) can red kidney beans, rinsed and drained
2 Tbsp. FRENCH'S® Reduced Sodium Worcestershire Sauce
1 (9 oz) pkg. refrigerated tortellini pasta
HEAT 2 tbsp. oil in 6-quart saucepot or Dutch oven over medium-high heat. Add vegetables, tomatoes and garlic. Cook and stir 5 minutes or until vegetables are crisp-tender.
ADD chicken broth, 1/2 cup water, beans and Worcestershire. Heat to boiling. Stir in pasta. Return to boiling. Cook 5 minutes or until pasta is tender, stirring occasionally. Serve with crusty bread and grated Parmesan cheese, if desired.