Pesto Minestrone with Tortellini

Ingredients

• 2 teaspoons olive oil
• 1 cup diced onion
• 2 1/4 cups water
• 2 cups diced zucchini
• 2 cups frozen mixed vegetables
• 3/4 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 2 garlic cloves, minced
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (14 1/2-ounce) can vegetable broth
• 2 tablespoons commercial pesto
• 1 (9-ounce) package fresh three-cheese tortellini, uncooked

Preparation

1. Heat olive oil in a large Dutch oven over medium-high heat. Add onion, and sauté 4 minutes or until tender. Add water and next 7 ingredients (water through broth), and bring to boil. Cover, reduce heat, and simmer 5 minutes or until zucchini is tender.
2. Stir in pesto and tortellini; cover and simmer 6 minutes or until thoroughly heated and pasta is tender.