Italian White Bean, Pancetta and Tortellini Soup

Name: Italian White Bean, Pancetta and Tortellini Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 3 tablespoons olive oil; 4 ounces pancetta (chopped); 3 large shallots (chopped); 1 carrot (peeled and chopped); 2 garlic cloves (chopped); 1 15-ounce can cannellini beans, drained and rinsed; 4 cups chopped Swiss chard (one bunch); 6 cups low-sodium chicken broth; 1 9-ounce package fresh cheese tortellini; ½ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper

10 MINPrep Time

30 MINCook Time

6Servings

(1)

by Giada De Laurentiis

Beginner

Photo Credit: Elizabeth Newman

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A little protein with each meal is key to staying satisfied. With beans, pancetta, and cheese, this brothbased soup is packed with protein.

Italian White Bean, Pancetta and Tortellini Soup

Servings

Prep Time

10 minutes

Cook Time

30 minutes

Image of Italian White Bean, Pancetta and Tortellini Soup

Ingredients

3 tablespoons olive oil

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4 ounces pancetta (chopped)
3 large shallots (chopped)
1 carrot (peeled and chopped)
2 garlic cloves (chopped)
1 15-ounce can cannellini beans, drained and rinsed
4 cups chopped Swiss chard (one bunch)
6 cups low-sodium chicken broth
1 9-ounce package fresh cheese tortellini
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Instructions

In a heavy, large soup pot, heat the olive oil over medium-high heat. Add the pancetta, shallots, carrot, and garlic, and cook, stirring occasionally, until the pancetta is crisp, about 5 minutes.
Add the beans, Swiss chard, and broth. Bring the soup to a boil over medium-high head, then reduce the heat to a simmer. Add the tortellini and cook for 8 minutes. Season with salt and pepper and serve.