Italian Tortellini Soup (1)

4 Carrots, sliced
1 Large onion, chopped
2 Celery stalks, sliced
3 Garlic cloves, minced
1 Teaspoon dried thyme leaves, crushed
Or
1 Tablespoon fresh thyme leaves, chopped
4 Cups chicken broth
2 Medium zucchini, sliced
4 Plum tomatoes, chopped
1 1/2 Cups frozen cheese-filled tortellini
1 (15 oz) Can red kidney beans, rinsed & drained
Grated Parmesan cheese

Place the carrots, onion, celery, garlic, thyme and 2 cups of the broth in a 6 quart stockpot. Heat to a boil; reduce heat to low; cover and cook for 10 minutes or until the onion is tender.
Add the remaining broth, zucchini, tomatoes, tortellini and beans. Heat to a boil; reduce heat to low; cover and cook for 15 minutes or until the tortellini is tender. Serve with grated Parmesan cheese if desired.