I love cookbooks. It feels like I have a million of them, but I’m never disappointed to receive another. I got a few great ones for Christmas, which you’ll be hearing more about soon, I’m sure. One of the cookbooks I got recently (technically not a Christmas gift, but that’s okay) is Giada De Laurentiis’s Everyday Pasta. I like this book a lot. It ranges from Salads and Starters to Sides to Main Dishes, and has a lot of quick and easy dishes, along with more sophisticated ones. We tried one of the more quick and easy dishes last week, this twist on a chicken tortellini soup. The recipe below includes my tweaks on the original. I subbed bacon for the pancetta, because it was what we had on hand, but also cut down on the bacon and oil a bit to lighten the dish. I also used a whole grain fresh tortellini for the pasta. With these substitutions, it ended up being about 6 points for a very hearty bowl of soup. With some crusty bread on the side it was a great winter weeknight dinner.
Italian White Bean, Bacon and Tortellini Soup
Adapted from Everyday Pasta (by Giada De Laurentiis)
- 1 tablespoon extra virgin olive oil
- three slices of bacon, chopped
- 2 shallots, chopped
- 3 carrots, peeled and chopped
- 3 garlic cloves, chopped
- 1 15-ounce can of cannellini beans, rinsed and drained
- 6 c. low-sodium chicken broth
- 1 9-ounce package cheese tortellini, fresh or frozen
- 1/8 t. freshly ground black pepper
In a large, heavy soup pot, heat the olive oil over medium-high heat. Add the bacon, shallots, carrot and garlic. Cook until the bacon is crisp, about 5 minutes, stirring occasionally. Add the beans and broth.
Bring the soup to a boil over medium-high heat, then reduce to the heat to a simmer. Add the tortellini and cook 5 minutes for fresh, 8 minutes for frozen, or until just tender. Season with pepper and serve.
Serves 4 to 6.