RECIPE

3 carrots sliced thin

1 small onion chopped

2 - 15 oz cans diced tomatoes

1 large or 2 small cloves of garlic, minced

4 cups boiling water and 4 rounded teaspoons of vegetable base or 4 cups of vegetable stock

1-2 cups of vegetable juice

olive oil

grated parmesan cheese (optional)

Add carrots and diced tomatoes.

Add veggie base or stock to vegetable mixture.

Cook until carrots are done (about 15 minutes).

Add tortellini and continue cooking just until warmed through.

Serve with grated parmesan cheese.