Italian White Bean, Pancetta and Tortellini Soup

A couple of months ago I loaded up the kids and headed to Little Rock to spend a week with my sister. It was a wonderful, delicious, calorie laden vacation. We're talking giant loaded potatoes, pizza, monkey bread and Krispy Kreme. It was great but when I got back home my stomach demanded something healthy. Something like Giada De Laurentiis' Italian White Bean, Pancetta and Tortellini Soup. With its antioxidant-rich kale, protein-packed beans, carrots full of vitamin A and a soothing, comforting broth, this soup was exactly what I needed.

Italian White Bean, Pancetta and Tortellini Soup (from Everyday Pasta)

3 tbsp olive oil
4 oz pancetta, chopped (I've used bacon and I've also left it out all together)
3 large shallots, chopped (an onion will work, too)
1 carrot, peeled and chopped
2 garlic cloves, chopped
1 (15-oz.) can cannellini beans, rinsed and drained
4 cups chopped Swiss chard (1 bunch) (any green will do--I like kale)
6 cups low-sodium chicken broth
1 (9-oz.) package cheese tortellini, fresh or frozen
¼ tsp freshly ground pepper

In a large, heavy soup pot, heat the olive oil over medium-high heat. Add the pancetta, shallots, carrot, and garlic and cook until the pancetta is crisp, about 5 minutes, stirring occasionally. Add the beans, swiss chard and broth.

Bring the soup to a boil over medium-high heat, then reduce the heat to a simmer. Add the tortellini and cook 5 minutes for fresh, 8 minutes for frozen, or just until tender. Season with pepper and serve.