1 tbsp. olive oil
1 sm. onion, chopped
1 stalk celery, chopped
1 sm. carrot, chopped
1 clove garlic, minced
2 1/2 c. chicken stock
1 can (19 oz.) red kidney beans, drained
1 can (14 oz.) tomatoes, undrained
1 c. chopped cabbage
1 c. cheese or meat filled tortellini
1/2 c. chopped zucchini
1/4 c. dry red wine (optional)
1 tsp. each dried basil and oregano
1 1/2 c. chopped spinach
Freshly grated Parmesan cheese

In large heavy saucepan, heat oil over medium high heat; saute onion, celery, carrot and garlic until soft and fragrant, about 3 minutes. Add stock, beans, tomatoes, cabbage, tortellini, zucchini, wine, basil and oregano; bring to boil. Immediately reduce heat and simmer gently for 15 minutes. Add spinach and cook for about 5 minutes longer or until pasta and vegetables are tender.

Pour soup into serving bowls; top each with Parmesan cheese. Makes 4 generous servings. For a vegetarian version, use water or vegetable stock instead of chicken.