Tuesday, May 19, 2009

Oh! Tortellini Soup with Pancetta & White Beans

This one's from 'Cookin' Canuck'

Tortellini Soup with Pancetta & White Beans

3 tbsp olive oil
4 oz pancetta, chopped
3 large shallots, chopped
1 carrot, peeled and chopped
2 garlic cloves, chopped
1 (15 oz) can cannellini beans, rinsed and drained
4 cup chopped Swiss or red chard (1 bunch)
7 cups low-sodium chicken broth
1 (9 oz) package fresh or frozen cheese tortellini
1/4 tsp freshly ground pepper

Set a large, heavy pot over medium-high heat and add 3 tbsp olive oil. Add the pancetta, shallots, garlic, and carrot. Cook for about 5 minutes, or until the pancetta is crisp. Stir occasionally while cooking.

Add the low-sodium chicken broth, chard, and beans to the pancetta mixture. Stir well. Bring the mixture to a boil over medium-high heat, then lower to a simmer. Add the fresh or frozen cheese tortellini. Simmer for 5 minutes for fresh or 8 minutes for frozen tortellini. The tortellini should be just tender.

Season with 1/4 tsp freshly ground black pepper and serve.

Makes 4 to 6 servings.