Garlic-Basil Tortellini Soup

Developed by Linda Kees, published in Light & Tasty, Jan. 2005  

2 garlic cloves, minced 
1 tsp butter
2 cans (14 1/2 oz each) reduced-sodium vegetable broth or chicken broth
½ cup water
1/3 cup minced fresh basil
¼ tsp pepper
2 ½ cups frozen cheese 
tortellini 
19 oz can cannellini or white kidney beans, rinsed and drained
Tbsp balsamic vinegar
¼ cup 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. Yield: 4 servings One serving (1 ¼ cups w/1 Tbsp parmesan cheese) = 284 calories, 8 gms fat, 953 mg sodium, 37 gm carbohydrate, 6 gms fiber, 15 gms protein