Italian White Bean, Pancetta and Tortellini Soup
A little protein with each meal is key to staying satisfied. With beans, pancetta, and cheese, this brothbased soup is packed with protein.
Prep Time
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Serving size:
Serves 4 to 6
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.
Article by Giada De Laurentiis
