Southern Minestrone Soup with Tortellini

1/2  cup		medium onion-chopped
1  tablespoon		olive oil
3		garlic cloves-chopped
64  ounces		fat free chicken broth
3/4  cup		dry white wine
29  ounces		Italian-seasoned diced tomatoes
16  ounces		frozen green beans
8  cups		ounced chopped frozen collard greens
3  tablespoons		chopped fresh parsley
1  tablespoon		chopped fresh rosemary
1/2  teaspoon		crushed red pepper flakes
16  ounces		frozen cheese tortellini

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In a large Dutch oven, cook onions in oil over medium heat for 8 minutes. Add garlic, and cook 1 minute. Stir in chicken broth, white wine, and tomatoes; bring to a boil over medium-high heat. Add green beans, collard greens, parsley, rosemary, and pepper flakes. Reduce heat to medium, stirring occasionally, simmer for 15 minutes. Add pasta, and cook 10 to 12 minutes.