Basil Tortellini Soup

Ingredients:

• 4 1/2 cups chicken broth
• 1 package (9 oz) refrigerated cheese tortellini
• 1 can (15 oz) white kidney or cannellini beans, rinsed and drained
• 1 cup chopped fresh tomato
• 1/3 to 1/2 cup shredded fresh basil
• 1 to 2 TB balsamic vinegar
• 1/4 tsp salt
• 1/8 to 1/4 tsp pepper
• 1/3 cup shredded Parmesan cheese
  

Directions:

1. In a large saucepan, bring broth to a boil. Add tortellini; cook until tender, about minutes. Stir in the beans, tomato and basil. Reduce heat; simmer, uncovered, for 5 minutes. Add the vinegar, salt and pepper. Serve with cheese. Yield: 6 servings