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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,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 might be just the main course you are searching for. One serving contains 829 calories, 39g of protein, and 27g of fat. This dairy free recipe serves 4 and costs $3.88 per serving. This recipe is liked by 1 foodies and cooks. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up beans, rosemary, chicken broth, and a few other things to make it today. To use up the french bread you could follow this main course with the French Bread Pudding as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 87%. This score is super. Try Hearty White Bean and Spinach Soup with Rosemary and Garlic (Vegan), Sweet potato & rosemary soup with garlic toasts, and Red Snapper Fillets on Garlic Toasts with Arugula White-bean Salad for similar recipes.

Ingredients

Servings:
30 oz
30 oz canned white beans
canned white beans
0.5 cups
0.5 cups 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 cups
5 cups low sodium chicken broth
low sodium chicken broth
56 Tbsps
56 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 cups carrots
0.5 cups
carrots
1 loaf french bread
1 loaf
french bread
2 sprigs fresh rosemary
2 sprigs
fresh rosemary
1 clove garlic
1 clove
garlic
5 cups low sodium chicken broth
5 cups
low sodium chicken broth
56 Tbsps olive oil
56 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
bowl
bowl
oven
oven
frying pan
frying pan
slotted spoon
slotted spoon
baking sheet
baking sheet
paper towels
paper towels
dutch oven
dutch oven
bowl
bowl
oven
oven
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

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • If you're following a gluten-free diet, make sure your bread (and all other ingredients) is truly gluten free.

  • You have probably heard by now that whole wheat bread is better for you than white bread. While this is true and definitely worth considering, you should be aware that all bread (especially your typical supermarket loaves) will raise your blood sugar and should be eaten in moderation.

  • get more health tips

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
825 Calories
38g Protein
27g Total Fat
111g Carbs
78% Health Score
Limit These
Calories
825
41%

Fat
27g
42%

  Saturated Fat
6g
38%

Carbohydrates
111g
37%

  Sugar
5g
6%

Cholesterol
14mg
5%

Sodium
1026mg
45%

Get Enough Of These
Protein
38g
77%

Vitamin K
427µg
408%

Vitamin A
10660IU
213%

Manganese
2mg
122%

Folate
457µg
114%

Iron
13mg
73%

Fiber
15g
61%

Potassium
1944mg
56%

Vitamin B3
10mg
53%

Magnesium
213mg
53%

Vitamin B1
0.78mg
52%

Selenium
35µg
51%

Phosphorus
480mg
48%

Copper
0.92mg
46%

Vitamin E
5mg
39%

Vitamin B2
0.65mg
38%

Vitamin C
26mg
32%

Calcium
307mg
31%

Zinc
4mg
29%

Vitamin B6
0.56mg
28%

Vitamin B5
0.97mg
10%

Vitamin B12
0.4µg
7%

covered percent of daily need

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