1 tbsp extra virgin olive oil
1 cup chopped green pepper
1 cup chopped onion
1/2 cup sliced celery
1 can (14 ounce) italian tomatoes
1 can (15 and 1/2 ounce) navy beans, drained and rinsed
1 medium zucchini, chopped
1 cup frozen, cut, green beans, thawed
2 cans (14 ounce each) chicken broth
1/4 tsp garlic powder or fresh crushed garlic
1 package (9 ounces) refrigerated tortellini
3 tbsp chopped fresh basil
grated asiago or parmesan cheese
Heat oil in large skillet over medium high heat. Add pepper, onion and celery. Cook and stir four minutes. Transfer to crockpot.
Add tomatoes with juice, navy beans, zucchini, green beans, broth and garlic. Cover. Cook on low for seven hours.
Turn crockpot to high. Add tortellini and cook for 20 minutes. Stir in basil. Garnish with cheese. Makes six servings.