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.

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