Heat oil2 tablespoons in a large heavy bottom pot or dutch oven over medium-high heat.  Add the onion and saute 3-4 minutes stirring. Add the celery2 cups and garlic, lower heat to medium, and saute 5-6 minutes until celery is tender. Add the broth and turn heat to high, bringing to a boil. Add salt1 teaspoon and Italian seasoning. Taste the broth and adjust salt to taste.