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Garden Vegetable Soup With Cheese Tortellini

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main-dish low fat nut free vegetarian dinner lunch italian
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1 medium zucchini , chopped medium

1/4 cup grated parmesan cheese or crumbled feta

2 medium tomatoes , cut into wedges

1-2 teaspoon olive oil

2 teaspoons chopped fresh basil or oregano or tarragon (or a combo of two or three)

1 cup baby peas

1 small onion , cut into 16 wedges

1 small eggplant , cut into 1/2 inch cubes

4 teaspoons tomato paste or ketchup

1 dash red wine (optional)

5 teaspoons slivered fresh herbs

3 (14 ounce) cans ready-to-serve beef broth (or 2 cans beef broth with 2 cans water)

1 medium red bell pepper or orange bell pepper , cut into strips

1 cup uncooked cheese tortellini

1 medium green bell pepper , cut into strips

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