I made this recipe on our last outing and some wanted to get it from me, so here it is for any and all. 1 fennel bulb, diced 1 onion, diced 4 carrots, diced 2 potatoes, diced 3 zucchini, diced 1 small cabbage, cored and chopped Saute all of the above in 1/2 C. olive oil in a large stock pot. Then add: 5 C. beef stock 5 C. water 35 oz. can crushed tomatoes 2 T. dried oregano 1 T. dried basil @ 1/4 C. grated parmesan cheese 1 1/2 C. cannellini beans 1 1/2 Lbs. Polish kielbassa, cut into bite sized chunks, fried and drained Simmer for 1-2 hours. Add 1 Lb. cheese tortellini and cook until pasta is done. Serve topped with grated parmesan or fontina cheese. This makes a LOT of soup but it freezes well. Enjoy!