|Rainbow chard, it's so pretty!|
|My rainbow chard looks alive!|
So, while I’m enjoying the warmer days, I will still bundle up until the temperature stays at seventy. My winter coat will stay out until May and my shorts will remain in the dresser until July. And I will eat soup all year long, especially this soup.
|Stay tuned later this week for that foccacia recipe!|
Adapted from Everyday Pasta
I have made this soup a number of times because it is such a quick dinner to put together. With just a little chopping and prepping, you can have dinner on the table for 30 minutes. This is also a very light soup, perfect for spring (and bathing suit season!).
4 ounces pancetta
1 shallot, diced
2 carrots, peeled and chopped
2 cloves garlic, minced
15 ounce can cannellini beans, rinsed
1 bunch Swiss chard, chopped
6 cups chicken broth
12 ounces cheese tortellini
Heat olive oil over medium high heat. Add carrots, shallot, pancetta and garlic. Stir and cook until pancetta is crispy. Add beans, Swiss chard and chicken broth. Bring the soup to a boil and then reduce heat to keep soup at a simmer. Add tortellini and cook for 5 to 8 minutes. Add freshly cracked black pepper and enjoy!