Saturday, March 5, 2011

Bean and Tortellini Soup

*Photo courtesy of Our Family Treat Blog

I liked this soup just for something different than the normal soup we make.  I used spinach instead of kale and bacon instead of pancetta.  That's how we cheap people function. It has a very "italiano" flavor.

Bean and Tortellini Soup  

From Our Family Treat Blog

Serves 6

Olive Oil
4-6 ounces Pancetta, chopped
1 Onion, diced
6-8 Baby Carrots, shredded
1 Garlic Clove, minced
3 cups Kale, chopped
1 can Cannellini Beans (any white bean will do), rinsed and drain
3 cans Chicken Broth
1 (9 ounce) package Cheese Ravioli
salt and pepper to taste

In a large stock pot heat olive oil. Then add pancetta, onion, carrots and garlic. Cook until pancetta is fully cooked. Add chicken broth, beans and kale. Turn heat up, and wait for a boil. Then reduce and add ravioli and cook until tender. Add salt and pepper to taste. Serve with freshly grated parmesan cheese.


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