This White Bean & Tortellini Soup is hearty and appetizing. Plus, it’s quick and easy to make so you can have dinner on the table in 40 minutes!
PREP TIME: 10 mins • COOK TIME: 30 mins • MAKES: 6 servings
INGREDIENTS
2 tablespoons olive oil
4 ounces pancetta, chopped
3 large shallots, chopped
1 large carrot, chopped
2 garlic cloves, chopped
1 15-ounce can cannellini beans, drained and rinsed
4 cups chopped kale
6 cups chicken or vegetable broth
1 9-ounce package cheese tortellini
¼ teaspoon freshly ground black pepper
Grated Parmesan cheese, optional
DIRECTIONS
- Heat the olive oil over medium-high heat in a soup or stock pot. Add the pancetta, shallots, carrot, and garlic. Cook, stirring occasionally, until the pancetta is crisp, about 5 minutes.
- Add the cannellini beans, kale, and chicken broth. Bring to a boil over medium-high heat, then reduce the heat to a simmer. Add the tortellini; cook for 5-8 minutes, or until the tortellini is just tender. Season with pepper. Top with grated Parmesan cheese, if desired, and serve.
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