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

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

6

Prep Time

10 minutes

Cook Time

30 minutes

Image of Italian White Bean, Pancetta and Tortellini Soup

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.