Thank you, Bobby Flay

I love to cook. I’m always looking for different ways to use the average vegetables, fish, chicken or whatever I can get my hands on. And since I’m starting the Healthy Challenge tomorrow, I thought I’d jump start it by cooking a pot of Minestrone soup courtesy of Bobby Flay. I have chosen to  omit the croutons, but didn’t want to deprive the rest of you so I’ve included it in the recipe below.

(…Do the multiple veggies count as my 2-3 servings?)

Minestrone with Sauteed Croutons and Parmigiano-Reggiano

Ingredients

Sauteed Croutons:

• 1/4 cup olive oil
• 2 cloves garlic, smashed
• 6 slices Italian bread, crusts removed and cut into 1/4-inch dice
• Salt

Soup:

• 3 tablespoons olive oil
• 1 large red onion, chopped
• 2 large stalks celery, chopped
• 4 cloves garlic, chopped
• 2 large carrots, diced
• 1/4 pound pancetta, thinly sliced
• 1/2 head Savoy cabbage, finely sliced, blanched and drained
• 1/2 bunch Swiss chard, washed and finely sliced
• 1 large waxy potato, cut into 1/2-inch cubes
• 4 cups water
• 2 cups chicken stock
• 3 medium tomatoes, seeded and diced
• 1 bouquet garni (rosemary sprig, 4 thyme sprigs, 1 bay leaf, bunch parsley)
• 3 cups cooked cannellini beans
• 1 cup spinach leaves, washed and coarsely chopped
• Salt and pepper
• Grated Parmigiano-Reggiano cheese

Directions

For the Sautéed Croutons: Heat olive oil in a large sauté pan over medium-high heat, add the garlic and cook for 3 to 4 minutes, to flavor the oil. Remove the garlic, add the bread cubes and toss to coat. Sauté until golden brown on all sides, season lightly with salt. Remove to a plate lined with paper towels.

For the Soup: Heat oil in a 4 quart pot, add the onion, celery, garlic, carrot and pancetta and cook until soft. Add the cabbage, chard, potato, water, broth, tomatoes and bouquet garni. Bring the soup to a gentle simmer and cook for 15 to 20 minutes. Place half of the 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 2 minutes. Season with salt and pepper to taste. Ladle the soup into bowls, garnish with (sautéed croutons and) cheese.

Let me know if you try it and what you think. Bon Appetite!!!