Italian White Bean, Pancetta, and Tortellini Soup

I have been kicking this post around for awhile. There have been so many other lovely little sweets and treats I've made, that the soup just seemed too boring. There this post sat, started but not finished, a recipe and a few pictures just waiting for me to finally describe it and get it up. So guess what, soup - today is your lucky day.

It was nice and brothy (so not too filling), but the cheese tortellinis made it hefty enough to satisfy. The Swiss chard ROCKED, not usually a fan but it's a great flavor in this soup. Not to mention, this recipe is terribly easy, and for being a soup recipe - it really didn't heat up the kitchen like I thought it would on a sticky, humid August day. So delicious too, it's almost a shame it's so easy to throw together!

Yay, soup post done! I have many more treats in store in the coming days, they are a bit more easy to blog about ;)

Italian White Bean, Pancetta, and Tortellini Soup

(from Everyday Pasta, 2007)

Ingredients:

3 Tbsp. olive oil

1/4 lb. pancetta, chopped (thick-cut bacon also works)

3 shallots (or, 1 small yellow onion), chopped

1 carrot, peeled and chopped

3 garlic cloves, chopped

1 (15 oz) can cannellini beans, rinsed and drained

1 bunch of Swiss chard, chopped

8 c. chicken broth

4 c. water

1/2 lb. fresh or frozen cheese tortellini

Salt and pepper

In a large soup pot, heat the olive oil over medium-high heat. Add the pancetta, shallots/onion, and carrot and cook until the vegetables are soft and the pancetta is crisp, about 15 minutes. Add the garlic, beans, chicken broth and water and bring up to a boil over high heat. Toss in the Swiss chard and let it wilt, about 3 minutes.

Add the tortellini and reduce the heat to a simmer. Cook until the tortellini are tender (about 4 minutes for fresh, 8 minutes for frozen). Taste for seasoning and add salt and pepper if needed.