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White Bean Soup with Chicken & Prosciutto Tortelloni Recipe

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This recipe for White Bean Soup with Chicken & Prosciutto Tortelloni is from Recipes I would Like to Try!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon extra-virgin olive oil
4 ounces pancetta
3 large shallots
1 carrot
2 cloves garlic
4 cups chicken stock
2 cups water
1 small piece of Parmesan rind (optional)
1 small bunch Swiss chard
1 can (15 ounces) cannellini beans
3 tablespoons chopped fresh Italian parsley.
3/4 teaspoon fresh thyme leaves
1 package BUITONI Refrigerated Chicken & Prosciutto Tortellini (9 oz.)
Ground black pepper to taste.
Directions:
Directions:
1) HEAT oil in large saucepan over medium-high heat. Add pancetta, shallots, carrot and garlic; cook, stirring frequently, for 5 minutes or until pancetta has rendered its fat and is starting to crisp. Add chicken stock, water, Parmesan rind, Swiss chard, beans, parsley and thyme.

2) BRING to a boil; add pasta. Reduce heat to low; cook for 7 minutes. Season with pepper. Remove Parmesan rind before serving.



Cook’s Tip:
Tuscan kale can be used in place of Swiss chard.
Personal Notes:
Personal Notes:
Nothing beats a warm bowl of soup. Overflowing with tortellini, pancetta, shallots, carrots, beans and Swiss chard, this one hits the spot.

 

 

 

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