White Bean and Garlic Soup with Spinach and Crispy Prosciutto and Rosemary-Garlic Toasts

Name: White Bean and Garlic Soup with Spinach and Crispy Prosciutto and Rosemary-Garlic Toasts
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Ingredients: 2 (15 oz.) cans of white beans (Great Northern or Cannellini), rinsed and drained; 2 carrots, peeled and chopped (about 1/2 c.); 1 loaf french bread, cut into 1/2-inch slices; 2 sprigs fresh rosemary; 1 clove of garlic, minced (I grated mine on a microplane); 5 c. low-sodium chicken broth; 4 T. olive oil; 1 small onion, diced; 3 oz. prosciutto, chopped; dash of red pepper flakes; salt & pepper; 1 bunch of fresh spinach, washed and stems removed

“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.”

total: 1 h
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

BeansGreat Northern or Cannellini, rinsed and drained30 oz
Carrotsabout 1/2 c., peeled and chopped½ cup
Breadcut into 1/2-inch slices1 loaf
Rosemary2 sprig
GarlicI grated mine on a microplane, minced1 clove
Chicken broth5 cups
Olive oil4 tsp
Onionsmall, diced1 small
Prosciuttochopped3 oz
Pepper flakes1 dash
Salt & pepper4 servings
Spinachwashed and stems removed1 bunch

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

7 steps · 1 h

1
Heat 1 T. olive oil in a dutch oven at med-high heat.
2
Add chopped prosciutto and cook, stirring to break up the clumpy pieces, until crisped, 5-7 minutes.
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.

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