Tortellini, Bean and Pesto Soup

2	tablespoons butter or margarine
1	garlic clove, finely chopped
1	medium carrot, cut into julienne strips
1	medium onion, chopped (1/2 cup)
1	medium celery stalk, chopped (1/2 cup)
6	cups water
2	teaspoons vegetable or chicken bouillon granules
1	can (19 oz) red kidney beans, drained, rinsed
1	package (10 ounces) dried cheese-filled tortellini (2 1/2 cups)
1	tablespoon chopped fresh parsley
1/4	teaspoon pepper
6	tablespoons basil pesto
6	tablespoons freshly grated Parmesan cheese

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1. Melt butter in 4-quart Dutch oven over medium-low heat. Cook garlic, carrot, onion and celery in butter 10 minutes, stirring occasionally.
2. Stir in water and bouillon granules. Heat to boiling; reduce heat. Stir in beans and tortellini. Cover and simmer about 20 minutes, stirring occasionally, until tortellini are tender.
3. Stir in parsley and pepper. Top each serving with pesto and cheese. Serve immediately.