Tortellini and Bean Soup

Tortellini and Bean Soup
Lisa J.

3 T. olive oil
1 tsp. dried oregano
1 medium onion, chopped
1 tsp. dried basil
1 garlic clove, crushed
3 15 oz. cans black beans, rinsed & drained
1 can petite diced tomatoes, drained
2 T. rice vinegar
8 c. low-salt chicken broth
12-16 oz. fresh or frozen cheese tortellini (I use fresh Buitoni or similar brand)

In a large soup pot, heat olive oil over medium heat. Add the onion and sauté for 3 min. Add the garlic and drained tomatoes and cook for 2 min. Add the chicken broth, oregano, basil, drained black beans, vinegar, and black pepper to taste. Reduce the heat to low and simmer for 15-20 min. Finally, add the tortellini to the soup and cook for 8 min. or until tender. Serves 8