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Before you jump to Creamy White Bean & Spinach Bread Bowls recipe, you may want to read this short interesting healthy tips about Below Are A Few Basic Explanations Why Eating Apples Is Good.
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We hope you got benefit from reading it, now let’s go back to creamy white bean & spinach bread bowls recipe. To make creamy white bean & spinach bread bowls you need 19 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to cook Creamy White Bean & Spinach Bread Bowls:
- Take soup
- You need 3 cup cooked white beans (navy or cannellini)
- You need 2 1/2 cup vegetable broth
- Get 2 tbsp extra virgin olive oil
- Get 1 medium onion (chopped)
- Use 4 clove garlic (minced)
- Prepare 1/4 tsp crushed red pepper flakes
- Provide 1/4 tsp rubbed sage
- Prepare 1/4 tsp thyme
- Provide 1 large bunch spinach (rinsed, stemmed, roughly chopped)
- You need 1 large tomato (chopped)
- Get 1 tsp salt (or more to taste)
- Get 1/2 tsp freshly ground pepper
- Get bread bowls
- Get 4 large French boule
- Prepare 2 tbsp extra virgin olive oil
- You need 1/2 tsp garlic powder
- Prepare 1/4 tsp pimentón dulce (or other sweet smoked paprika)
- Get 1/2 cup grated parmesan (optional for topping)
Steps to make Creamy White Bean & Spinach Bread Bowls:
- Add the vegetable broth and 1 1/2 cups of the white beans to a food processor or blender. Blend until smooth.
- Heat olive oil in a large pot. Add the onions and sauté until they begin to caramelize.
- Add the garlic and tomato; cook until soft.
- Add the chopped spinach and stir in a little at a time until completely wilted down.
- Add all remaining ingredients to the pot, including the blended bean mixture. Cover and bring to a boil.
- Reduce heat to low and simmer the soup for 20 minutes. Stir occasionally.
- While the soup is simmering, preheat the oven to 400º. Carve out the center of each boule (bread), leaving roughly a 1 inch border. Pack in the centers of each bread bowl to compress the bread. Don't throw away the carved out centers! You can make croutons out of them.
- Mix the olive oil, garlic powder and pimentón well. Brush the edges and lid of each boule generously with the olive oil.
- Transfer the bread bowls to a large baking sheet and bake in preheated oven for up to 15 minutes or until toasted to your liking.
- Ladle the soup into the baked bread bowls, sprinkle with grated parmesan cheese and enjoy!
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