Italian Tortellini Soup

Ingredients
4   carrots, sliced (about 2 cups)
1   large onion, chopped (about 1 cup)
2 stalks  celery, sliced (about 1 cup)
3 cloves  garlic, minced
1 tsp.  dried thyme leaves, crushed or 1 tablespoon chopped fresh thyme leaves
4 cups  Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
2   medium zucchini, sliced (about 3 cups)
4   plum tomatoes, chopped
1 1/2 cups  frozen cheese-filled tortellini
1 can  (15 ounces) red kidney beans, rinsed and drained
  Grated Parmesan cheese

Directions
1. Place the carrots, onion, celery, garlic, thyme and 2 cups of the broth in a 6-quart saucepot. Heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the onion is tender.
2. Add the remaining broth, zucchini, tomatoes, tortellini and beans. Heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the tortellini is tender. Serve with grated Parmesan cheese if desired.