Tortellini Veggie Soup

submitted by Melanie Lino-Gottwald

2 boxes organic low sodium vegetable broth
3 carrots
3 stalks of celery 
1 red pepper
1one small yellow onion
3 cloves fresh garlic
1 -14 oz can hunts basil, oregano & garlic diced tomatoes 
1/2 can hunts zesty diced tomatoes 
1 can cannellini beans 
9 oz cheese tortellini 
9 oz fresh baby spinach 
salt and pepper to taste. 

chop onion, red pepper  and garlic tiny. 
Slice carrots and celery. 
Saute veggies (except spinach) in a TBSP olive oil until softened in a large pot. 
Add in broth and diced tomatoes and spinach. 
Ether simmer the in the pot for about 2 hours then add the beans and tortellini 20 minutes before serving. 
In a crock pot, cook on low 4 hours then add beans and tortellini about half hour before serving.