Monday, October 13, 2008
Tortellini Soup with Pancetta, Swiss Chard and White Beans
3 Tbsp. olive oil
4 oz pancetta, chopped (or thick bacon)
3 large shallots (or a small onion), chopped
1 large carrot, chopped
3 garlic cloves, chopped
1 (15 oz) can chopped San Marzano tomatoes, drained
1 teaspoon sugar
1 (15 oz) can cannellini beans, rinsed and drained
1 bunch of Swiss chard, well rinsed, removed from spine and rough chopped
4 cups low sodium chicken broth
2 cups dry white wine
1 lb. fresh or frozen cheese tortellini
Salt and pepper
In a large dutch oven, heat the olive oil over medium-high heat. Add the pancetta and cook for a few minutes until the fat has begun to render but before it becomes too crisp. Using a slotted spoon, remove the pancetta to a plate. Add the shallots and carrot to the oil, season lightly with salt and pepper, and cook until the vegetables are soft, about 15 minutes. Add the garlic, canned tomatoes, and sugar, and cook two more minutes stirring well. Then add beans, chicken broth and wine 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.
* This soup is even better the next day - a great soup to make on a Sunday and take to work for lunch during the week. It also freezes well.