Ingredients

• 2 tablespoons canola oil
• 1 medium onion, chopped
• 2 teaspoons chopped garlic
• 1/2 teaspoon red pepper flakes
• One (14.5-ounce) can less sodium beef broth
• 3 cups water
• One (14.5-ounce) can diced tomatoes
• One (16-ounce) bag frozen Italian vegetable blend
• One (15-ounce) can cannellini beans, drained and rinsed
• 1 tablespoon Italian seasoning
• Salt and freshly ground black pepper
• One (16-ounce) bag frozen cheese tortellini
• Serving suggestion: Herb Focaccia

Instructions

1. Watch how to make this recipe.
2. Preheat the oven to 375 degrees F.
3. In a large pot, heat the oil over medium heat and add the onion, garlic, and red pepper flakes. Saute for 2 minutes, then add the beef broth and 3 cups of water. Add all of the remaining ingredients, except the tortellini. Bring to a boil, then reduce the heat and let simmer for 5 minutes. Add the tortellini and simmer until the tortellini are cooked, another 5 minutes. Season with salt and pepper, to taste. Ladle into serving bowls and serve with Herb Focaccia, if desired.