Tuscan Delight Soup - Bobby Flay - cooking recipe

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

Preparation

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.