Bacon And White Bean Stew With Tortellini
Recipe by Jennifer Millsap. Chef Jennifer appreciates this easy, flavorful winter stew — her kid loves it, too.
Ingredients
- 8 ounces bacon, thinly sliced
- 1 cup onion, diced
- ½ cup carrots, diced
- ½ cup celery, diced
- 1 bunch thyme or lemon thyme
- Salt to taste
- Pepper to taste, if desired
- 1 cup white wine
- 1 20-ounce family size package Rana cheese tortellini
- 2 15-ounce cans cannellini beans
- 2 to 4 cups vegetable broth
- Lemon juice to taste
- Parmesan cheese, shredded or grated, for garnish
Instructions
- In a large Dutch oven or stock pot, render bacon on medium heat until crispy. Add onions, carrots, celery, and thyme sprigs. Sweat (cook without browning) until vegetables become tender and onions are translucent. Season with salt (and pepper, if desired). Add white wine to pot; bring to simmer and reduce by half. Add cannellini beans and 2 cups of vegetable stock. Simmer for 5 to 7 minutes or until vegetables are tender but not too soft. Add tortellini and cook for 2 minutes or until tortellini rise to the top.
- If desired, add more vegetable stock (up to 2 cups), but stew should be more “stuff” than broth. Check for salt and seasoning, and adjust if necessary. Add lemon juice (about 1 tablespoon) for brightness. Remove thyme stems, if desired. Serve topped with Parmesan cheese.
