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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Italian white Bean, Pancetta, and Tortellini Soup Recipe

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This recipe for Italian white Bean, Pancetta, and Tortellini Soup, by , is from "Favorite" Recipes of Jewels & Friends , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Courtney Roberts


3 tbsp olive oil
4 oz pancetta, chopped (can use ham if can't find pancetta)
3 large shallots, chopped
1 carrot, peeled and chopped (I cheat and buy the matchstick carrots and I use about 1 cup probably)
2-6 garlic cloves, chopped
1 (15 oz) can cannellini beans, rinsed and drained
4 cups chopped swiss chard (about 1 bunch)
6 cups low-sodium chicken broth
1 (9 oz) pckg cheese tortellini, fresh or frozen
1/4 tsp freshly ground black pepper
Sourdough bread (optional)

1. In a large, heavy soup pot, heat the olive oil over medium-high heat. Add pancetta, shallots, carrot, and garlic and cook until pancetta is crisp, about 5 minutes, stirring occasionally
2. Add the beans, swiss chard and broth
3. Bring soup to a boil over medium-high heat, then reduce the heat to a simmer
4. Add the tortellini and cook 5 min for fresh, or 8 min for frozen (or until just tender)
5. Season with pepper and serve
6. This is a very hearty soup, so you don't need the bread, but it's so good with the liquid!

Personal Notes:
Personal Notes:
My mom found this recipe in a magazine (probably Cooking Light) a few years ago and made it for a family gathering. We all enjoyed it so much that we serve it regularly now and I make it several times each fall, winter, and spring! Hope you enjoy it as much as we do!!




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