Foodista | Recipes, Cooking Tips, and Food News | White Bean and Garlic Soup with Spinach and Crispy

Ingredients

• For the soup:
• 1 T. extra virgin olive oil
• 3 oz. prosciutto, chopped
• 1 head of garlic, top third cut off, papery outsides mostly removed
• 1 onion, chopped fine
• 2 carrots, peeled and chopped (about 1/2 c.)
• dash of red pepper flakes
• 1 sprig of rosemary
• Parmigiano Reggiano rind, about 4x2-inches (optional, see note above)
• 5 c. low-sodium chicken broth
• 2 (15 oz.) cans of white beans (Great Northern or Cannellini), rinsed and drained
• 1 bunch of fresh spinach, washed and stems removed
• salt & pepper
• For the toasts:
• rustic french loaf, cut into 1/2-inch slices
• 3 T. olive oil
• 1 t. chopped fresh rosemary
• 1 clove of garlic, minced (I grated mine on a microplane)