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White Bean Soup with Chicken & Prosciutto Tortelloni

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Nothing beats a warm bowl of soup. Overflowing with tortelloni, pancetta, shallots, carrots, beans and Swiss chard, this one hits the spot.

White Bean Soup with Chicken & Prosciutto Tortelloni

Minutes to Prep 15

Total Minutes 30

Serves 8

Difficulty 4

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 4 ounces pancetta
  • 3  large shallots
  • 1  carrot
  • 2 cloves garlic
  • 4 cups chicken stock
  • 2 cups water
  • 1  small piece of Parmesan rind (optional)
  • 1  small bunch Swiss chard
  • 1 can (15 ounces)cannellini beans
  • 3 tablespoons chopped fresh Italian parsley
  • 3/4 teaspoon fresh thyme leaves
  • 1 package BUITONI Refrigerated Chicken & Prosciutto Tortelloni (9 oz.)
  • Ground black pepper to taste

Method

HEAT oil in large saucepan over medium-high heat. Add pancetta, shallots, carrot and garlic; cook, stirring frequently, for 5 minutes or until pancetta has rendered its fat and is starting to crisp. Add chicken stock, water, Parmesan rind, Swiss chard, beans, parsley and thyme.

BRING to a boil; add pasta. Reduce heat to low; cook for 7 minutes. Season with pepper. Remove Parmesan rind before serving.

Cook’s Tip: Tuscan kale can be used in place of Swiss chard.

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