Tortellini Soup

This is a filling and really good soup - with garlic bread and a light salad it's light,simple,great summer meal. I copied the recipe a couple years ago from the Houston Chronicle - when I was looking for something to use up extra squash and zucchini from the garden.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 1  tablespoon  vegetable oil
• 2  carrots, sliced
• 1  onion, chopped
• 1  stalk celery, sliced
• 2  cloves garlic, minced
• 1  tablespoon  chopped fresh basil (or 1 tsp. dried)
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 3  cups  chicken stock or 3  cups  vegetable stock
• 1 (28 ounce) can chopped tomatoes
• 8 -9  ounces  cheese tortellini or 8 -9  ounces  cheese ravioli (frozen is fine)
• 1  cup  rinsed drained canned garbanzo beans
• 1  yellow squash, chopped
• 1  zucchini, chopped

Directions

1. In a large saucepan, heat oil over medium heat.
2. Cook carrots, onions, celery, garlic, basi, salt and pepper for 5 minutes.
3. Add stock and tomatoes; bring to boil.
4. Reduce heat.
5. Simmer for 10 minutes.
6. Add tortellini, garbanzo beans, squash, zucchini.
7. Simmer until tortellini are tender but firm (about 10 minutes).