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

Warm 1 tablespoon of olive oil in a Dutch oven over medium-high heat.

Add the chopped prosciutto and cook, stirring to break up any clumps, until it's deeply crisped, about 5 to 7 minutes.

Add 1 sprig of rosemary, the chicken broth, and the beans to the Dutch oven. Bring the mixture to a simmer, then reduce the heat to medium-low and let it gently simmer until the garlic head is very soft, about 30 minutes. Remember to remove the rosemary sprig about halfway through cooking.

Meanwhile, preheat your oven to 400 degrees. In a small bowl, whisk together 3 tablespoons of olive oil, the chopped rosemary from the other sprig, and the minced garlic.

Arrange the bread slices in a single layer on a baking sheet and bake for 5 minutes. Take them out of the oven, flip each slice, and brush them generously with the rosemary and garlic oil. Return them to the oven and continue baking until the toasts are crisp and golden, another 5 to 10 minutes. Set these aside while the soup finishes.

Once the head of garlic in the soup is tender, carefully remove it. When it's cool enough to handle, squeeze the softened cloves out of their skins and mince them finely.