Tortellini Soup

1 medium onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
4-5 cloves of garlic, chopped (to taste)
4- 14 oz cans of broth (chicken, vegetable or beef as desired, I use a combination of chicken and beef)
14-19 oz package of cheese tortellini (or other filling) (I recommend fresh or frozen, but you can also use dried, or make your own)
2- cans Diced tomatoes
1 can cannelini beans (white kidney beans)
1 small package of fresh basil, jullienned (about 1/2 c.)
2 Tbs. Balsamic vinegar

Sautee the peppers, onion and garlic together over medium-high heat until the onion is clarified and the peppers are tender. If your pot has a tendency to burn or you have a lot going on, you can add a bit of the broth to lubricate the pan, or you can add a bit of Olive Oil. Add the Broth and bring to a boil. Add the tortellini. When it floats, add the beans and tomatoes. Turn the heat down to low and simmer until you are ready to serve (I usually let it sit at least 1/2 an hour, but you can serve it within 5 minutes if you are in a hurry; the beans and tomatoes just need to be heated). Just before serving, pull the whole pot off the heat, add the vinegar and the basil and serve. Garnish with fresh pepper and parmesan cheese (fresh is best but the cheap grated will work too).


Source:
My mother's friend Dora.