- Break apart garlic into cloves, peel, and toss in olive oil. Place in oven-proof baking dish and cover with foil. Roast in preheated 350°F oven for 30 to 40 minutes, or until tender. Remove from oven, place garlic in bowl and mash with fork to puree, reserve.
- In large soup pot cook bacon over medium-low heat until fat is rendered and bacon is crisp. Add carrots, onion, garlic, celery, rosemary, red pepper flakes, salt, and pepper. Cook for 5 to 10 minutes, or until vegetables are tender.
- Add roasted garlic puree, white beans, and chicken broth; bring to boil over medium-high heat. Reduce heat and simmer for 20 minutes. Place 2 cups soup in blender or food processor and puree until smooth; add to soup pot. Stir in spinach and chopped tomatoes.
- To serve, ladle soup into bowls and garnish evenly with Parmesan cheese.
Calories 267, Carbohydrates 31g, Cholesterol 12mg, Fat 10g, Fat Calories 92, Fiber 8g, Protein 16g, Saturated Fat 3g, Sodium 801mg. Daily Values: Calcium 171.01mg 17%, Phos 159.1mg 16%, Copper 0.23mg 12%, Zinc 0.94mg 6%, Panto 0.3mg 3%, Biotin 3.12mcg 1040%, Iodine 1.65mcg 1%, Magnesium 50.16mg 13%, Iron 3.64mg 20%, Vitamin B6 18%, Vitamin C 37%, Vitamin B12 6%, Vitamin D 2%, Vit E-a-Toco 5%, Vitamin A 113%. Percent Daily Values are based on a 2,000 calorie diet.