White Bean and Garlic Soup with Spinach and Crispy Prosciutto and Rosemary-Garlic Toasts
Basic Information
- Servings: 4
- Ready in: 60 minutes
- Preparation time: -
- Cooking time: -
- Rating: 85.81
- Health score: 80.00
- Weight Watcher points: 22.00
Summary
White Bean and Garlic Soup with Spinach and Crispy Prosciutto and Rosemary-Garlic Toasts is a dairy free main course. This recipe makes 4 servings with 808 calories, 38g of protein, and 28g of fat each. For $3.86 per serving, this recipe covers 49% of your daily requirements of vitamins and minerals. Head to the store and pick up olive oil, prosciutto, onion, and a few other things to make it today. Not a lot of people made this recipe, and 1 would say it hit the spot. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 1 hour. It can be enjoyed any time, but it is especially good for Autumn. All things considered, we decided this recipe deserves a spoonacular score of 86%. This score is outstanding. Similar recipes are Hearty White Bean and Spinach Soup with Rosemary and Garlic (Vegan), Easy Rosemary Garlic White Bean Soup, and Easy Rosemary Garlic White Bean Soup.
Ingredients
beans30 oz
carrots0.5 c
bread1 loaf
rosemary2 sprigs
garlic1 clove
chicken broth5 c
olive oil4 T
onion1 small
prosciutto3 oz
pepper flakes1 dash
salt & pepper4 servings
spinach1 bunch
Instructions
Step 1
Heat 1 T. olive oil in a dutch oven at med-high heat.
Step 2
Add chopped prosciutto and cook, stirring to break up the clumpy pieces, until crisped, 5-7 minutes.
Step 3
Remove with a slotted spoon to a paper towel-lined plate and set aside. To the fat in the pan, add the garlic head, cut-side down, onion, carrot and red pepper flakes. Cook, stirring occasionally until onion is softened, about 5-8 minutes.
Step 4
Add 1 sprig rosemary, broth and beans. Bring to a simmer, reduce heat to medium-low and simmer until the garlic is soft, about 30 minutes, removing the rosemary sprig halfway through cooking.Meanwhile, heat the oven to 400 degrees. In a small bowl combine 3 T. olive oil, chopped rosemary from the other sprig, and minced garlic.
Step 5
Spread the bread slices out on a baking sheet and bake for 5 minutes, remove from the oven, flip the slices and brush with the rosemary & garlic oil. Continue baking until the toasts are crisp, 5-10 minutes longer. Set aside while the soup finishes.When the head of garlic is tender, remove it from the soup. When cool enough to handle, squeeze out the cloves and mince fine.
Step 6
Add back to the soup, make sure the soup is at a gentle simmer, add in the spinach and cook until just wilted, just a minute or two. Adjust the seasoning with salt & pepper.
Step 7
Serve the soup topped with the crisp prosciutto bits and the rosemary-garlic toasts.
Categories
Dish Types: soup, lunch, main course, main dish, dinner
Diets: dairy free
Occasions: fall, winter