1 tablespoon olive oil
2 carrots, peeled and cut into ½-inch pieces
2 stalks of celery, cut into ½-inch pieces
1 medium onion, minced
5 ounces mushrooms, sliced
4 garlic cloves, minced
1 tablespoon minced fresh oregano, or 1 teaspoon dried
3¼ cups low-sodium chicken or vegetable broth
2¾ cups vegetable juice (like V8)
1 (15-ounce) can cannellini beans, drained and rinsed
1 (9-ounce) package fresh cheese tortellini (preferably whole wheat)
1 medium zucchini, halved lengthwise, seeded, and cut into 1/2-inch pieces
Salt and freshly ground black pepper
½ cup pesto
Freshly grated Parmesan, for serving
Heat the oil in a large Dutch oven over medium heat. Add the carrots, celery, onion, 1/4 teaspoon of salt and pepper to taste. Cook for 3-5 minutes, until just softened.
Add the mushrooms and continue cooking until all the vegetables have softened, 5-6 additional minutes. Add the garlic and oregano and cook about 30 seconds, until fragrant.
Pour in the broth, making sure to scrape up any browned bits. Stir in the vegetable juice and beans and bring to a boil. Reduce heat to a simmer and cook for about 10 minutes.
Add the tortellini and zucchini and continue simmering until tender, another 5-7 minutes. Taste and add salt and pepper as needed.
Divide among serving bowls and top each portion with a spoonful of pesto and a sprinkling of Parmesan before serving.