Tuscan Delight Soup - Bobby Flay

• 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

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.

olive oil, red onion, stalks celery, garlic, carrots, pancetta, zucchini, cabbage, swiss chard, potato, water, chicken stock, tomatoes, bouquet garni, cannellini beans, spinach leaves, salt

Taken from www.food.com/recipe/tuscan-delight-soup-bobby-flay-102998 (may not work)