1 lb. tortellini
2 zucchini, cut into 1/2 inch cubes
1 can (16 oz.) cannellini beans
1 tbsp. tomato paste
1 lb. chicken cutlets
4 c. water
1 tsp. each of parsley, basil, oregano & thyme
Pinch each of black pepper & salt
Parmesan cheese
3 cloves garlic, minced

Cut cutlets into 1/2 inch squares and put into 4 cups of water. Heat water to a boil and simmer for 20 minutes. Add spices, salt, pepper, garlic and tomato paste.

Drain and rinse canellini beans and add to soup, along with tortellini and zucchini. Cook until tortellini are done. Serve topped with Parmesan cheese.