Tuscan Delight Soup Bobby Flay
Warm your soul with Bobby Flay's Tuscan Delight Soup, a hearty, flavor-packed recipe that captures the essence of rustic Italian cooking. This vibrant soup combines the earthy richness of kale, creamy cannellini beans, and sweet, tender vegetables simmered in a robust broth infused with garlic, oregano, thyme, and a hint of heat from red pepper flakes. A finishing touch of fresh parsley, zesty lemon juice, and Parmesan cheese takes this comforting dish to the next level, while a garnish of fresh basil adds a burst of fragrance. Ready in under an hour, this nourishing, veggie-packed masterpiece is perfect for weeknight dinners or meal prep—and it's even better with a crusty piece of bread for dipping. Discover the true taste of Tuscany in every spoonful!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 2 medium Carrots, diced
- 2 large Celery stalks, diced
- 4 cloves Garlic cloves, minced
- 0.5 teaspoons Crushed red pepper flakes
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 28 ounces Canned diced tomatoes
- 15 ounces Canned cannellini beans, drained and rinsed
- 6 cups Low-sodium vegetable broth
- 4 cups Kale, stems removed and chopped
- 0.25 cups Fresh parsley, chopped
- 1 tablespoon Lemon juice
- 0.5 cups Parmesan cheese, grated (plus extra for garnish)
- to taste Salt
- to taste Black pepper
- as desired Fresh basil, for garnish
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic, crushed red pepper flakes, dried oregano, and dried thyme. Cook for 1 minute until fragrant.
Add the canned diced tomatoes (with their juices) and the cannellini beans. Stir to combine.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to low, cover, and let simmer for 20 minutes to allow the flavors to meld.
Add the chopped kale and cook for an additional 10 minutes, until the kale is tender.
Stir in the fresh parsley, lemon juice, and grated Parmesan cheese. Season with salt and black pepper to taste.
Ladle the soup into bowls and garnish with extra Parmesan cheese and fresh basil if desired.
Nutrition Facts
Calories |
1897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.6 g | 120% | |
| Saturated Fat | 32.5 g | 162% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 6856 mg | 298% | |
| Total Carbohydrate | 186.5 g | 68% | |
| Dietary Fiber | 58.8 g | 210% | |
| Total Sugars | 47.5 g | ||
| Protein | 96.6 g | 193% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2610 mg | 201% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 7344 mg | 156% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
