Karen's Vegetarian Tortellini Soup

This recipe has been modified several times by members to make it vegetarian (vegan even), and still it's a popular recipe. I've decided to post the vegetarian version so it will be official. This is not vegan, but can be converted easily by subbing the tortellini for plain pasta.

• Ready In: 1 hr 15 mins
• Serves: 10

Ingredients

• 2  tablespoons olive oil
• 1  large onion, chopped
• 4  garlic cloves, minced
• 5  cups vegetable broth
• 1  cup water
• 1  cup carrot, sliced
• 1 (2 cup) can diced tomatoes
• 1  teaspoon dried basil
• 1  teaspoon dried oregano
• 1  teaspoon  dried chili
• 2  teaspoons dried parsley
• 3  ounces tomato paste
• 1  zucchini, chopped
• 1  green pepper, chopped
• 1  red pepper, chopped
• 19  ounces  Primo mixed beans
• 1  cup frozen corn kernels
• 1 (8 ounce) package  frozen cheese tortellini

Directions

1. In a large pot, heat oil over medium high. Add onions and cook onion until tender.
2. Add broth, water, carrots, tomatoes (with juice), basil, oregano, chilies, and tomato paste; bring to a boil, reduce heat and simmer uncovered for about 30 minutes.
3. Add zucchini, peppers, parsley, garlic, beans, corn and tortellini; simmer for another 30 minutes.
4. Serve with fresh parmesan sprinkled on top if desired.