SPINACH TORTELLINI SOUP

1 tablespoon margarine

1 stack (1/2 cup) celery, chopped

1 medium ( 1/2 cup) onion, chopped

1/2 teaspoon purchased minced garlic

3 (14 1/2 ounce) cans low-sodium chicken broth

1 (15 ounce) can navy beans, rinsed, drained

1 (9 ounce) package uncooked fresh refrigerated cheese-filled spinach tortellini

1 tablespoon dried basil leaves

1/4 teaspoon coarsely ground pepper

Grated parmesan cheese, if desired

Melt butter in 6 quart saucepan until sizzling; stir in celery, onion and garlic. Cook over medium-high heat, stirring constantly, until onion is softened (2 to 3 minutes).

Reduce heat to medium. Stir in chicken broth and beans. Cook, stirring occasionally, until soup just comes to a boil (8 to 10 minutes). Stir in tortellini, basil and pepper. Continue cooking, stirring occasionally, until tortellini is tender (5 to 8 minutes).

To serve, sprinkle each serving with freshly grated Parmesan cheese, if desired.

Makes 6 (1 cup) servings

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