Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

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

 
One serving costs about $3.86 One serving costs about $3.86

$3.86 per serving

1 people like this recipe

1 likes

This recipe is ready in 60 minutes

Ready in 60 minutes

4 fall,winter,dairy-free,healthy,dairy free lunch,soup,main course,main dish,dinner
spoonacular Score:86%

Spoonacular Score: 86%

 

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

Servings:
30 oz
30 oz canned white beans
canned white beans
0.5 c
0.5 c carrots
carrots
1 loaf
1 loaf french bread
french bread
2 sprigs
2 sprigs fresh rosemary
fresh rosemary
1 clove
1 clove garlic
garlic
5 c
5 c low sodium chicken broth
low sodium chicken broth
4 Tbsps
4 Tbsps olive oil
olive oil
1 small
1 small diced onion
diced onion
3 oz
3 oz prosciutto
prosciutto
1 dash
1 dash red pepper flakes
red pepper flakes
some
some salt & pepper
salt & pepper
1 bunch
1 bunch fresh spinach
fresh spinach
30 oz canned white beans
30 oz
canned white beans
0.5 c carrots
0.5 c
carrots
1 loaf french bread
1 loaf
french bread
2 sprigs fresh rosemary
2 sprigs
fresh rosemary
1 clove garlic
1 clove
garlic
5 c low sodium chicken broth
5 c
low sodium chicken broth
4 Tbsps olive oil
4 Tbsps
olive oil
1 small diced onion
1 small
diced onion
3 oz prosciutto
3 oz
prosciutto
1 dash red pepper flakes
1 dash
red pepper flakes
some salt & pepper
some
salt & pepper
1 bunch fresh spinach
1 bunch
fresh spinach

Equipment

slotted spoon
slotted spoon
baking sheet
baking sheet
paper towels
paper towels
dutch oven
dutch oven
microplane
microplane
oven
oven
bowl
bowl
frying pan
frying pan
slotted spoon
slotted spoon
baking sheet
baking sheet
paper towels
paper towels
dutch oven
dutch oven
microplane
microplane
oven
oven
bowl
bowl
frying pan
frying pan


Instructions

  1. Heat 1 T. olive oil in a dutch oven at med-high heat. Add chopped prosciutto and cook, stirring to break up the clumpy pieces, until crisped, 5-7 minutes. 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. 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.
  2. 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. 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.
  3. When the head of garlic is tender, remove it from the soup. When cool enough to handle, squeeze out the cloves and mince fine. 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.
  4. Serve the soup topped with the crisp prosciutto bits and the rosemary-garlic toasts.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.86
Ingredient
30 ounces canned white beans
½ cups carrots
1 loaf french bread
2 sprigs fresh rosemary
1 clove garlic
5 cups low sodium chicken broth
4 tablespoons olive oil
1 small diced onion
3 ounces prosciutto
1 bunch fresh spinach
Price
$1.52
$0.11
$3.43
$0.03
$0.07
$3.60
$0.67
$0.15
$2.83
$3.04
$15.44

Nutritional Information

Quickview
808 Calories
37g Protein
27g Total Fat
107g Carbs
80% Health Score
Limit These
Calories
808k
40%

Fat
27g
43%

  Saturated Fat
6g
38%

Carbohydrates
107g
36%

  Sugar
7g
8%

Cholesterol
14mg
5%

Sodium
1115mg
49%

Get Enough Of These
Protein
37g
75%

Vitamin K
428µg
408%

Vitamin A
10660IU
213%

Manganese
2mg
122%

Folate
432µg
108%

Iron
13mg
75%

Vitamin B1
1mg
71%

Fiber
15g
60%

Potassium
1933mg
55%

Magnesium
217mg
54%

Vitamin B3
10mg
54%

Selenium
37µg
53%

Phosphorus
471mg
47%

Copper
0.93mg
47%

Vitamin B2
0.79mg
46%

Vitamin E
5mg
39%

Vitamin C
26mg
32%

Calcium
315mg
32%

Zinc
4mg
30%

Vitamin B6
0.57mg
29%

Vitamin B5
0.97mg
10%

Vitamin B12
0.4µg
7%

covered percent of daily need

Related Recipes