1 can (16 oz.) cannellini beans or white kidney beans, rinsed and drained
6 ounces uncooked tortellini (about 2 cups)
1/4 cup grated Parmesan cheese
2 Tbsp. sliced fresh basil leaves
Heat olive oil in 8-quart saucepot over medium heat and cook onion, carrots and zucchini, stirring occasionally, until vegetables are tender, about 10 minutes.
Stir in water, Knorr® Homestyle Stock - Vegetable, tomatoes and beans. Bring to a boil over high heat. Stir in tortellini and cook, stirring occasionally, until tender, about 10 minutes. Stir in cheese and basil.
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