Best Tuscan Delight Soup Bobby Flay Recipes

Tuscan Delight Soup - Bobby Flay image

Provided by mewmew

Categories Potato

Time 55m

Yield 8 serving(s)

Number Of Ingredients 17

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

Steps:

Heat oil in a 4 quart pot; add the onion, celery, garlic, carrot and ham and cook until soft.
Add the cabbage, chard, potato, zucchini, water, broth, tomatoes and bouquet garni.
Bring soup to a gentle simmer and cook for 15 to 20 minutes.
Place half of beans (1-1/2 cups) in a food processor and process until smooth.
Add the puree and the whole beans to the simmering soup.
Simmer the soup for about 5 minutes.
Add the spinach and cook for another 2 minutes.
Season with salt and pepper to taste.
You may adjust the consistency by simply adding more water.
Ladle the soup in bowls, garnish with croutons and cheese.

Nutrition Facts : Calories 219.4, Fat 6.3, SaturatedFat 1, Cholesterol 1.8, Sodium 183.3, Carbohydrate 33.5, Fiber 7.6, Sugar 7.1, Protein 9.7

Oven-Roasted Tomato and Garlic Soup image

Provided by Bobby Flay

Categories appetizer

Yield 8 servings

Number Of Ingredients 16

4 plum tomatoes, halved lengthwise
2 garlic cloves, minced
2 tablespoons pure olive oil
Salt and freshly ground pepper
1 cup pure olive oil
8 garlic cloves, peeled and sliced paper thin
2 tablespoons pure olive oil
1 medium Spanish onion, chopped
1/2 cup white wine
4 cups chicken stock
2 cups canned plum tomatoes
6 roasted garlic cloves
Oven roasted tomatoes
2 tablespoons fresh thyme leaves
1 tablespoon honey
Salt and white pepper

Steps:

Preheat oven to 200 degrees F. Place the tomatoes cut-side up on a baking sheet. Combine the garlic and olive oil and brush the tomatoes with it, then season to taste with the salt and pepper. Roast until dried and soft, about 8 hours.
Heat oil in a medium skillet until the oil begins to simmer. Add the garlic and cook until the slices begin to brown and curl. Remove with a slotted spoon and drain on paper towels.
Heat the olive oil in a large saucepan over medium-high heat until it begins to smoke and saute the onions until golden. Add the wine, raise the heat to high, and reduce until almost dry. Add the stock, canned tomatoes, roasted garlic and roasted tomatoes and reduce by one-quarter.
Puree the mixture in a food processor and pour into a large pot. Add the thyme, honey and salt and pepper to taste and set aside until just before serving time. Reheat over medium heat and pour into a large serving bowl. Garnish with garlic chips.

Bobby Flay's Black Bean Soup image

Provided by PrimQuilter

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 medium carrot, peeled and coarsely chopped
1 medium Spanish onion, coarsely chopped
3 garlic cloves, coarsely chopped
1 cup red wine
3 (15 -16 ounce) cans black beans, drained and rinsed
3 jalapenos, chilies roasted, peeled and seeded
1 poblano chile, chilie roasted, peeled and seeded
4 cups low sodium chicken broth or 4 cups water
2 tablespoons fresh lime juice
kosher salt
pepper, freshly ground

Steps:

Heat olive in in a medium saucepan over medium heat.
Add carrot, onion and garlic and cook for 5 minutes, or until onion is translucent.
Add wine, bring to a boil and cook until reduced by half.
Add beans and reduce heat to medium.
Add chilies and broth and simmer for 30 minutes.
Remove from heat and add lime juice and salt and pepper to taste.
Using a blender or food processor, puree half of the soup and return it to the pot.
Bring to a simmer before serving.
Top with garnishes such as finely chopped red onion, coarsely chopped avocado, diced tomatoes and sour cream.

Nutrition Facts : Calories 399.8, Fat 6.7, SaturatedFat 1.2, Sodium 60.3, Carbohydrate 58.2, Fiber 19.4, Sugar 2.4, Protein 22.7