Spinach Tortellini Soup

• 1 tablespoon olive oil
• 12 cup onion, chopped
• 12 cup celery, chopped
• 14 cup basil, fresh, chopped
• 12 teaspoon garlic, finely chopped
• 3 (14 1/2 ounce) cans chicken broth
• 15 ounces navy beans, rinsed and drained
• 9 ounces fresh tortellini (cheese and spinach -filled)
• 14 teaspoon pepper
• parmesan cheese, for garnish

1. In Dutch oven.
2. heat oil: stir in onion, celery, basil, and garlic.
3. Cook over medium high heat , stirring constantly, until onion is soft, about 2 to 3 minutes.
4. Reduce heat to medium.
5. Stir in broth and beans.
6. Cook, stirring constantly, until soup just comes to a boil about 9 to 12 minutes.
7. Stir in tortellini and pepper.
8. Continue cooking, stirring occasionally until tortellini is tender, another 5 to 8 minutes.
9. Garnish with Parmesan cheese.

olive oil, onion, celery, basil, garlic, chicken broth, navy beans, fresh tortellini, pepper, parmesan cheese

Taken from www.food.com/recipe/spinach-tortellini-soup-360745 (may not work)