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Italian White Bean, Pancetta and Tortellini Soup
Servings
6
Prep Time
10 minutes
Cook Time
30 minutes
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
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.
Nutrition
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 423
Amount/Serving
% Daily Value
- Carbs
- 47 grams
- Protein
- 20 grams
- Fat
- 19 grams
- Saturated Fat
- 5 grams
- Cholestrol
- 30 milligrams
- Sodium
- 848 milligrams
- Fiber
- 6 grams
- Sugar
- 5 grams
1 comment
Simple and delicious!!