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

  Preparation

  1. 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 sauté until fragrant, 2 minutes longer.
  2. 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.

  
  

  This recipe is from the magazine All You.  It was very easy and quick.  It would be a great quick dinner/lunch on a cold day.

  
  

  Megan-3/5

  Jesse- 3.5/5