Tuscan Delight Soup - Bobby Flay |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This recipe is very gourmet and is from Bobby Flay on FoodNetwork. A little work, but well worth it. Mostly vegetables and very hardy, it is even better left over! I use store-bought croutons, either Italian or Garlic/Cheese to top it off and a little Parmesan. Ingredients:
3 tablespoons olive oil |
1 large red onion, chopped |
2 stalks celery, chopped |
4 garlic cloves, chopped |
2 large carrots, diced |
1/4 lb pancetta (even deli ham will do) or 1/4 lb ham, of any type, thinly sliced (even deli ham will do) |
1 small zucchini, diced |
1/2 head cabbage, sliced |
1/2 bunch swiss chard, washed and finely sliced |
1 large potato, cut into 1/2 inch cubes |
4 cups water |
2 cups chicken stock |
3 medium tomatoes, seeded and diced |
1 bouquet garni (rosemary sprigs, 4 thyme sprigs, 1 bay leaf, bunch parsley) |
1 (14 ounce) can cannellini beans |
1 cup spinach leaves, washed and coarsley chopped |
salt and pepper |
Directions:
1. Heat oil in a 4 quart pot; add the onion, celery, garlic, carrot and ham and cook until soft.
2. Add the cabbage, chard, potato, zucchini, water, broth, tomatoes and bouquet garni.
3. Bring soup to a gentle simmer and cook for 15 to 20 minutes.
4. Place half of beans (1-1/2 cups) in a food processor and process until smooth.
5. Add the puree and the whole beans to the simmering soup.
6. Simmer the soup for about 5 minutes.
7. Add the spinach and cook for another 2 minutes.
8. Season with salt and pepper to taste.
9. You may adjust the consistency by simply adding more water.
10. Ladle the soup in bowls, garnish with croutons and cheese.
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