Tortellini Soup

1 cup Great Northern beans (dried)
1/4 cup dry lentils (brown)
1/4 cup dry split peas (green)
2 tablespoons parsley flakes (dried)
3 teaspoons chicken broth granules
1/8 cup sun-dried tomatoes (chopped)
2 tablespoons Parmesan cheese
grated
1 teaspoon onion powder
1/16 teaspoon minced garlic
instant (pinch)
1/2 teaspoon thyme
3/4 cup tortellini (dried)
1 cup carrot (coarsely chopped)
1 cup celery (coarsely chopped)

Wash hands with soap and water.
Rinse beans. Put into a 4-5 quart heavy pot with 8 cups of water. Bring to a boil, reduce heat to medium, cover and simmer until the beans are tender (1 1/4 to 1 1/2 hours).
Add 4 cups water, seasonings, tortellini and, if desired, 1 cup each coarsely chopped carrots and celery. Return to boil. Reduce heat to low, cover and simmer 1/2 hour, until tortellini and vegetables are tender.

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