Pumpkin White Bean Tortellini Soup
Makes 2 quarts
2 cups bread cubes3 tablespoons butter, melted2 cloves garlic, minced3 slices thick-cut bacon, chopped1 sweet onion, chopped3 carrots, sliced½ cup sliced celery2 (32-ounce) cartons chicken broth2 cups Roasted Pumpkin Purée2 (16-ounce) cans navy beans, rinsed and drained2 tablespoons chopped fresh oregano, plus more to serve1 teaspoon fresh thyme leaves1 (9-ounce) package fresh cheese tortelliniShaved fresh Parmesan cheese
1. Preheat oven to 350°.
2. On a rimmed baking sheet, toss together bread cubes, melted butter, and garlic.
3. Bake until crisp, about 5 minutes.
4. In a large Dutch oven, cook bacon over medium heat until just beginning to brown. Add onion, carrots, and celery; cook, stirring occasionally, until tender, 5 to 7 minutes. Stir in broth, and bring to a boil; reduce…
