Springtime Soup

Found this soup recipe in an All You magazine.
It turned out perfect for spring weather...not too heavy, but nice and filling...and very easy!!

Tortellini and White Bean Soup

1 Tbsp olive oil
2 ribs celery, sliced
1 15 oz can diced tomatoes, drained
1/2 tsp dried oregano
2 cloves garlic, minced
6 cups chicken broth
16 oz fresh cheese or meat tortellini
1 15 oz can white beans, drained and rinsed
salt, optional

Warm oil in a large pot over medium-high heat.  Add celery, tomatoes and oregano and cook, stirring occasionally, until celery begins to soften.  Add garlic and saute until fragrant.

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.

Season with salt if desired.  Serve immediately.

A couple of notes:
I didn't add the salt because I thought the chicken broth salted it enough.
At the end, after I added the tortellini, I also added torn pieces of baby spinach.  Once they had wilted, I served the soup....with butter and garlic french bread.

Yum!