Tortellini And White Bean Soup

• 1 tablespoon olive oil
• 2 ribs celery, sliced
• 1 15-oz. can diced tomatoes, drained
• 1/2 teaspoon dried oregano
• 2 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 1 8-oz. package fresh cheese or meat tortellini
• 1 15-oz. can white beans, drained and rinsed
• Salt, optional
• 1/4 cup grated Parmesan

1. Warm oil in a large saucepan over medium-high heat. Add celery, tomatoes and oregano and cook, stirring occasionally, until celery begins to soften, about 3 minutes. Add garlic and saute until fragrant, 2 minutes longer.
2. Stir in broth and bring soup to a boil. Carefully add tortellini and beans and cook, stirring occasionally, until soup is heated through and tortellini are tender, about 7 minutes. Season with salt, if desired. Divide soup among 4 bowls, sprinkle each with 1 Tbsp. Parmesan and serve immediately.

olive oil, celery, tomatoes, oregano, garlic, lowsodium, fresh cheese, white beans, salt, parmesan

Taken from www.myrecipes.com/recipe/tortellini-white-bean-soup (may not work)