Tricolor Tortellini Soup

Ingredients

• 1 pkg.(8 oz)tricolor tortellini
• 1/4 lb. bacon, cut in strips
• 2 medium cloves garlic, peeled and thinly sliced
• 4 cups washed and coarsely chopped escarole or chicory
• 4 cups chicken broth
• 1 can(1 pound)small white beans
• 1 can(28 oz.)Italian plum tomatoes
• 1 medium yellow pepper, cut in 1/4-inch cubes
• 1/4 tsp. pepper

Directions

1. Cook tortellini as package label directs; drain and set aside. In 4-quart saucepan or Dutch oven, cook bacon and garlic 3 minutes or until bacon is browned; remove with slotted spoon.

2. In drippings, cook escarole 2 minutes or until wilted. Stir in broth, beans and their liquid, tomatoes and their liquid, yellow pepper cubes and pepper. Bring to boiling. Stir in cooked pasta, bacon and garlic; heat through.

Submitted 6/13/05.
Source: McCall's Best Recipes: 1989
Submitted By: Linda Wilson
lwilson@gatecom.com
Tricolor Tortellini Soup