BEAN AND TORTELLINI ZUPPA

1/2 cup chopped onion
1/4 cup finely chopped carrot
2 cloves garlic, chopped
1 tablespoon olive oil
2 cans (14 oz each) low-sodium chicken broth
1 (15 oz) can chickpeas
1 (15 oz) can zucchini in tomato sauce
1 (9 oz) package refrigerated cheese tortellini
1 teaspoon Italian seasoning
1/4 teaspoon salt
dash ground black pepper

In a 3-quart microwavable bowl, stir the onion, carrot, and garlic with the olive oil until coated. Microwave for 4 to 6 minutes or until soft.

Stir in the broth, chickpeas, zucchini, tortellini, and Italian seasoning. Cover tightly with plastic wrap and microwave for 15 to 18 minutes, or until the tortellini is cooked. Stir in the salt and pepper.