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Tuscan Delight Soup - Bobby Flay

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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 Nutrition


  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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