Italian white Bean, Pancetta, and Tortellini Soup Recipe
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Ingredients: |
Ingredients: 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)
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Directions: |
Directions: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! |
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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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