serves 4 to 6
1 tablespoon extra virgin olive oil
3 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 cups low-sodium chicken broth
1 9-ounce package cheese tortellini, fresh or frozen
1/8 teaspoon 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.
bacon recipe courtesy of: Teri, Make a Whisk, January 25, 2010; adapted from Giada De Laurentiis's Everyday Pasta