Italian White Bean, Pancetta, and Tortellini Soup

• 3 tablespoons olive oil
• 4 ounces pancetta, chopped
• 3 large shallots, chopped
• 1 carrot, peeled and chopped
• 2 garlic cloves, chopped
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 4 cups chopped Swiss chard (1 bunch)
• 6 cups low-sodium chicken broth
• 1 (9-ounce) package cheese tortellini, fresh or frozen
• 1/4 teaspoon freshly ground black pepper

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

olive oil, pancetta, shallots, carrot, garlic, cannellini beans, swiss chard, lowsodium, cheese tortellini, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/italian-white-bean-pancetta-and-tortellini-soup-394270 (may not work)