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Ingredients:

1 tablespoon olive oil
2 ribs celery, sliced
1 (15-ounce) can diced tomato, drained
1/2 teaspoon dried oregano
2 cloves garlic, minced
6 cups low-sodium chicken broth
1 (8-ounce) package fresh cheese or meat tortellini
1 (15-ounce) 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 sauté 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.


Source: myrecipes.com

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