Tortellini Soup

2 Tbs.		Fresh or dried basil
2 cloves	Garlic, minced
2 tsp.		Oil
4 C.		Beef or chicken broth
1-2 C.		Beef or cheese tortellini (or one package)
¼ tsp.		Salt				(optional depending on other ingredients)
¼.tsp.		Black pepper
1 C. 		Tomatoes (peeled and chopped) or
1 can		Plum tomatoes (798 ml, 28 oz.)
1 C.		Frozen green beans, sliced
½ C.		Carrots, sliced
1 C.		Parmesan cheese, grated

In a saucepan cook basil and garlic in oil, about 1 minute on medium heat. 
Add broth, tortellini, salt and pepper. Bring to a boil; reduce heat to simmer 
for 10 minutes. Add vegetables, bring to a boil, then reduce heat again and 
allow to simmer for another 10-15 minutes, until vegetables are tender. 
Sprinkle with cheese. Serves 6.

Suggestion – to avoid having the tortellini absorb too much water, you may add 
them after the vegetables. The above is great when you are serving right away. 
I added the cheese at the table as it was served, it may also be added to the 
pan just prior to serving, I believe. Varying the amount of tortellini can 
adjust this from being a starter soup to being the whole meal.

Tanis