White Bean and Garlic Soup with Spinach and Crispy Prosciutto

Ingredients

• •30 oz canned white beans
• •½ cup carrots
• •1 loaf bread
• •2 sprigs rosemary
• •1 head garlic
• •5 cups chicken broth
• •4 tbsp olive oil
• •1 small onion
• •3 oz prosciutto
• •1 dash red pepper flakes
• •salt and pepper
• •1 bunch spinach

Method

Adapted from foodista.com

1. 1Heat 1 tablespoon olive oil in a dutch oven at med-high heat.
2. 2Add chopped prosciutto.
3. 3Cook, stirring to break up the clumpy pieces, until crisped, 5-7 minutes.
4. 4Remove with a slotted spoon to a paper towel-lined plate and set aside.
5. 5To 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.
6. 6Add 1 sprig rosemary, broth and beans.
7. 7Bring to a simmer.
8. 8Reduce heat to medium-low.
9. 9Simmer until the garlic is soft, about 30 minutes, removing the rosemary sprig halfway through cooking.
10. 10Meanwhile, heat the oven to 400°F.
11. 11In a small bowl combine 3 tablespoons olive oil, chopped rosemary from the other sprig, and minced garlic.
12. 12Spread 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.
13. 13When the head of garlic is tender, remove it from the soup. When cool enough to handle, squeeze out the cloves and mince fine.
14. 14Add back to the soup.
15. 15Make sure the soup is at a gentle simmer.
16. 16Add in the spinach.
17. 17Cook until just wilted, just a minute or two.
18. 18Adjust the seasoning with salt & pepper.
19. 19Serve the soup topped with the crisp prosciutto bits and the rosemary-garlic toasts.