Monday, November 12, 2007

Tortellini Soup

Still working out the last remains of soreness in my quads and trying to prevent a scratchy throat from becoming a full-blown cold before my big trip on Thursday, I wanted a simple dinner tonight. Italian White Bean, Pancetta, and Tortellini Soup was calling my name.

It's a recipe from Giada DeLaurentiis's Everyday Pasta. Very simple, very tasty. My yoga class ended at 7:45 PM, by 8 I was at the supermarket buying escarole, cannellini beans, chicken broth and pancetta, and at 8:40 Fork and I were slurping down some very delicious soup. It's filling but not heavy, with leaves of wilted escarole (which I used instead of Swiss chard) swirled throughout. We sprinkled it with grated Parmesan, more for effect than out of necessity, since the pancetta and little hats of cheese-stuffed pasta added just the right amount of flavor.--S

Italian White Bean, Pancetta, and Tortellini Soup

4 to 6 servings

3 T olive oil
4 ounces 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 c chopped Swiss chard or escarole (1 bunch)
6 c low-sodium chicken broth
1 (9-oz) package cheese tortellini, fresh or frozen
1/4 t freshly ground black pepper

1. In a large, heavy soup pot, heat the olive oil over medium-high heat. Add the pancetta, shallots, carrot, and garlic and cook until the pancetta is crisp, about 5 minutes, stirring occasionally. Add the beans, Swiss chard (or escarole), and broth.
2. Bring the soup to a boil over medium-high heat, then reduce the heat to a simmer. Add the tortellini and cook 5 minutes for fresh, 8 minutes for frozen, or until just tender. Season with pepper and serve.

Recipe courtesy of Everyday Pasta

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