4 c. chicken broth
1 (9 oz.) pkg. refrigerated cheese tortellini
1 (15 oz.) can white kidney or cannellini beans, rinsed and drained
1 1/2 tbsp. dried basil
1 (14 1/2 oz.) can Italian diced tomatoes (undrained)
1 tbsp. red wine or cider vinegar
shredded Parmesan cheese and pepper

In a large saucepan, bring broth to a boil. Stir in tortellini. Reduce heat and simmer, uncovered, for 4 minutes, stirring occasionally. Stir in beans, tomatoes and basil. Simmer for 4 to 6 minutes or until pasta is tender. Stir in vinegar and pepper.

Serves 6.