Tortellini and Bean Soup from Maddi Merrill

3 T. olive oil
1 medium onion, chopped
1 clove garlic, chopped
1 c. canned chopped tomatoes, drained
8 c. low-sodium chicken broth (or less if you like your soup more chunky but still enough to cook the pasta.)
1 t. dried oregano
1 t. dried basil
3 15 oz. cans black beans
2 T. Rice Vinegar--very important ingredient!
12 oz. fresh or frozen cheese tortellini
optional-veggies of your choosing
Black Pepper to taste

In a large soup pot, heat olive oil over medium heat. Saute onion until tender. Add garlic and tomatoes and any veggies. cook for 3 minutes. Add chicken broth, spices, and beans, vinegar and pepper. Simmer for 5 minutes. Add tortellini and cook for 8 minutes or until tender.

I usually add some sliced ham and it tastes really good!