Serves: 4 to 6
3 tablespoons olive oil
4 oz chopped pancetta
3 chopped leeks
1 chopped carrot
2 chopped garlic cloves
15 oz can of drained and rinsed cannellini beans
4 cups of chopped kale
6 cups low-sodium chicken broth
9 oz of packaged, refrigerated cheese tortellini
Freshly ground black pepper (to taste)
In large, heavy pot, heat olive oil over medium-high heat. Add the pancetta, leeks, carrot, and garlic and cook about 5 minutes until the pancetta is crisp, stirring occasionally. Add the beans, kale, and broth.
Bring soup to a boil, then reduce heat to a simmer. Add the tortellini and cook for 5 minutes. Season with pepper and serve.