Step 1

In a heavy, large soup pot, heat the olive oil over medium-high heat. Add the pancetta, shallots, carrot, and garlic, and cook, stirring occasionally, until the pancetta is crisp, about 5 minutes.

Step 2

Add the beans, Swiss chard, and broth. Bring the soup to a boil over medium-high head, then reduce the heat to a simmer. Add the tortellini and cook for 8 minutes. Season with salt and pepper and serve.