Ingredients
1
small onion, finely chopped
2
medium zucchini, halved, cut into 1-inch slices
2
(14 1/2-oz.) cans ready-to-serve vegetable or chicken broth
1
(28-oz.) can crushed or diced tomatoes, undrained
1
(15.5-oz.) can great northern beans, drained, rinsed
1/4
teaspoon salt
1/4
teaspoon pepper
1
tablespoon dried basil leaves
1
(8-oz.) pkg. uncooked dry cheese-filled tortellini
Preparation
In 4 to 6-quart slow cooker, combine all ingredients except basil and tortellini; mix well.
Cover; cook on low setting for 6 to 8 hours.
About 20 minutes before serving, stir basil and tortellini into stew. Increase heat setting to high; cover and cook an additional 20 minutes or until tortellini are tender.
