1. Heat the oil in a heavy saucepan. 2. Add the onion and garlic and cook until soft, stirring occasionally to avoid sticking. 3. Add the whole tomatoes(crushing them by hand as you add them to the pot), diced tomatoes, broth, spinach, wine and herbs. Bring to a boil. 4. Reduce the heat and simmer 35 minutes. 5. Add the prosciutto and simmer 10 minutes longer. 6. Meanwhile, cut the bread into 3/4 inch slices and place them at the bottom of the serving bowls. (For an added flavor, toast the bread slightly and rub with a slice of garlic.) Sprinkle the top of each slice with cheese. 7. Carefully spoon the soup over the bread, completely covering the slice by at least an inch, and garnish with more of the Romano cheese. 8. Leftovers are even better the second day, and freeze well. ---------------------------------------------------------------------------
Nutrition
Ingredients
