4 c. canned low-sodium chicken broth, undiluted
9-oz. pkg. fresh cheese-filled tortellini, uncooked
15-oz. can great northern beans, drained
1 c. chopped fresh tomato
1/2 c. shredded fresh basil (or 1 tsp. dried)
2 tbsp. balsamic vinegar
1/4 tsp. salt
1/3 c. freshly grated Parmesan cheese
1-1/2 tsp. freshly ground black pepper

Bring broth to a boil. Add tortellini and cook 6 minutes or until tender. Stir in beans and tomato. Reduce heat and simmer 5 minutes. Remove from heat, stir in basil, vinegar and salt. Ladle soup into individual bowls and sprinkle evenly with cheese and ground black pepper.

Yield: 7 cups (185 calories/cup).