Italian Tortellini Stew
Courtesy of Betty Crocker
1 small onion, finely chopped
2 medium zucchini, halved, cut into 1-inch slices
2 (14 1/2-oz.) cans ready-to-serve vegetable or chicken broth
1 (28-oz.) can crushed or diced tomatoes, undrained
1 (15.5-oz.) can great northern beans, drained, rinsed
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon dried basil leaves
1(8-oz.) pkg. uncooked dry cheese-filled tortellini
1. In 4 to 6-quart slow cooker, combine all ingredients except basil and tortellini; mix well.
2. Cover; cook on low setting for 6 to 8 hours.
3. About 20 minutes before serving, stir basil and tortellini into stew. Increase heat setting to high; cover and cook an additional 20 minutes or until tortellini are tender.
Makes 8 (1 1/4-cup) servings