Italian Cabbage Soup

Directions

Makes 6 servings (about 1-1/2 cups each).

1. Drain cabbage well (reserving liquid).  Set cabbage and liquid aside.
2. Heat oil in large (4-1/2 quart) pot.  Cook bell pepper, thyme and garlic 3 to 5 minutes, until pepper begins to soften.  Add broth, water, tortellini, and beans; bring to boil.  Reduce heat and simmer, partially covered, 5 minutes, stirring occasionally.
3. Add zucchini and continue simmering, partially covered, until zucchini and tortellini are just tender, about 5 minutes.  Stir in cabbage, 2 tablespoons reserved cabbage liquid and tomato; add salt and pepper.  Sprinkle with Parmesan, if desired.

Ingredients

• 1 jar (16 ounces) Aunt Nellie’s Sweet & Sour Red Cabbage
• 2 teaspoons olive oil
• 1 medium bell pepper, diced, about 1/2-inch
• 2 teaspoons chopped fresh thyme
• 2 cloves garlic, finely chopped
• 1 quart (4 cups) chicken or vegetable broth
• 2  cups water
• 1 cup dried cheese tortellini
• 1 can (about 15 ounces) great Northern (or other white) beans, drained and rinsed
• 1 medium zucchini, quartered lengthwise, then sliced 1/4 inch thick
• 1 small tomato, chopped
• Salt and black pepper, to taste
• Shredded Parmesan cheese (optional)