2 stalks of celery, cut into 1/2-inch pieces
1 medium onion, diced
5 oz mushrooms, sliced
4 garlic cloves, minced
1 Tbsp oregano
3 1/2 cups V8 vegetable juice
1 (15-oz) can cannellini beans, drained and rinsed
1 (9-oz) package fresh cheese tortellini (preferably whole wheat)
1 medium zucchini, quartered lengthwise, cut into 1/2-inch pieces
salt and ground black pepper
1/2 cup pesto (homemade, or if store-bought, use the refrigerated variety)
grated Parmesan, for serving
Stir in the broth, scraping up any browned bits. Stir in the vegetable juice and beans and bring to a boil. Reduce the heat to a simmer and cook about 10 minutes.
Add the tortellini and zucchini and continue to simmer until they are cooked through and tender, 5-7 minutes.
Season with salt and pepper to taste. Divide among serving bowls and top each portion with a spoonful of pesto and a sprinkling of Parmesan before serving.