Garlic-Basil Tortellini Soup

4 servings

2 cloves garlic, pressed

1 teaspoon butter

3 1/2 c. (2- 14.5oz cans) reduced-sodium chicken or veg broth

1/2 c. water

1/3 c. minced fresh basil (or 1 Tablespoon dried)

1/4 teaspoon pepper

2-1/2 c. frozen cheese tortellini

1 can (19oz) white kidney or cannellini beans, rinsed and drained

2 Tablespoon balsamic vinegar

1/4 c. shredded Parmesan cheese

In a large saucepan, saute garlic in butter until tender. Stir in the broth, water, basil and pepper. Bring to a boil. Stir in tortellini. Reduce heat; simmer, uncovered, for about 3 minutes or until tortellini begins to float. Stir in beans and vinegar; heat through. Sprinkle with Parmesan cheese.