Tortellini Minestrone Soup

2 tablespoons extra virgin olive oil

1 medium yellow onion, chopped

2 stalks celery, chopped

1 clove garlic finely, chopped

1/4 head green or savoy cabbage, sliced

1 large zucchini, cut into 1/4-inch pieces

2 (14.5-ounce) cans low-sodium vegetable broth

1 (24-ounce) jar Francesco Rinaldi Tomato & Basil Pasta Sauce

1 (19-ounce) can red kidney beans

1 (9-ounce) package frozen cut green beans, thawed

1 (9-ounce) package cheese tortellini, cooked and drained

Kosher salt and freshly ground black pepper, to taste

1. Heat oil in large pot, over medium-high heat. Add onion and celery and cook until tender, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add cabbage and zucchini and cook until crisp-tender, about 2 minutes.
   
2. Add broth, pasta sauce, 2 cups water and bring to a boil over medium-high heat. Reduce heat to low. Simmer, covered, until flavors develop, about 10 minutes. Stir in kidney beans, green beans and tortellini. Season with salt and pepper. Serve and enjoy.