Hearty Tortellini Soup

1 small red onion, chopped
2 medium carrots, chopped
2 ribs celery, chopped
1 small zucchini, chopped
2 plum tomatoes, chopped
2 cloves garlic, minced
2 cans (14.5 ounce) chicken broth
1 can (15 ounce) red kidney beans, rinsed and drained
2 tablespoons worcestershire sauce
1 package refrigerated tortellini pasta
2 tablespoons oil
½ cup water

Heat 2 tablespoons in a 6 quart saucepot over medium-high heat. Add vegetables, tomatoes, and garlic. Cook and stir 5 minutes or until vegetables are crisp- tender.

Add broth, 1/2 water, beans and worcestershire. heat to boiling. Stir in pasta. Return to boil. Cook 5 minutes or until pasta is tender, stirring occasionally. Serve with crusty bread and grated parmesan cheese if desired.

Serves: 4