Creamy White Bean & Spinach Bread Bowls

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Creamy White Bean & Spinach Bread Bowls. Canned beans are transformed into a hearty, elegant main swirled with an herb oil that comes together in no time with the aid of a food processor. This particular oil includes chives, cilantro and basil. Pin it! pin it! pin it! pin it!

Creamy White Bean & Spinach Bread Bowls Hopefully this simple and satisfying recipe makes up for the absence. Canned white kidney beans, chicken broth and fresh spinach are used in this flavorful soup. Reviews for: Photos of Creamy Italian White Bean Soup. You can have Creamy White Bean & Spinach Bread Bowls using 19 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Creamy White Bean & Spinach Bread Bowls

  1. You need of soup.
  2. It’s 3 cup of cooked white beans (navy or cannellini).
  3. You need 2 1/2 cup of vegetable broth.
  4. It’s 2 tbsp of extra virgin olive oil.
  5. It’s 1 medium of onion (chopped).
  6. Prepare 4 clove of garlic (minced).
  7. Prepare 1/4 tsp of crushed red pepper flakes.
  8. You need 1/4 tsp of rubbed sage.
  9. You need 1/4 tsp of thyme.
  10. It’s 1 large of bunch spinach (rinsed, stemmed, roughly chopped).
  11. Prepare 1 large of tomato (chopped).
  12. You need 1 tsp of salt (or more to taste).
  13. It’s 1/2 tsp of freshly ground pepper.
  14. Prepare of bread bowls.
  15. You need 4 large of French boule.
  16. It’s 2 tbsp of extra virgin olive oil.
  17. You need 1/2 tsp of garlic powder.
  18. It’s 1/4 tsp of pimentón dulce (or other sweet smoked paprika).
  19. It’s 1/2 cup of grated parmesan (optional for topping).

How to serve Creamy White Bean and Spinach Quesadillas. Because the filling for these quesadillas is so rich and creamy, they really benefit from being served with a nice tangy salsa. This Creamy White Bean pasta is perfect for when you're short on time or if you're looking for an easy recipe to use for meal prep. It's also healthy and full of flavor.

Creamy White Bean & Spinach Bread Bowls instructions

  1. Add the vegetable broth and 1 1/2 cups of the white beans to a food processor or blender. Blend until smooth..
  2. Heat olive oil in a large pot. Add the onions and sauté until they begin to caramelize..
  3. Add the garlic and tomato; cook until soft..
  4. Add the chopped spinach and stir in a little at a time until completely wilted down..
  5. Add all remaining ingredients to the pot, including the blended bean mixture. Cover and bring to a boil..
  6. Reduce heat to low and simmer the soup for 20 minutes. Stir occasionally..
  7. 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..
  8. Mix the olive oil, garlic powder and pimentón well. Brush the edges and lid of each boule generously with the olive oil..
  9. 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..
  10. Ladle the soup into the baked bread bowls, sprinkle with grated parmesan cheese and enjoy!.

If you'd like to make it gluten-free, just. I thickened the soup with white beans (half blended and half left whole for texture). For extra creaminess, I also blended in some raw cashews. If you're looking for a lighter more tomato-y soup. White bean soup just got a whole lot easier – and tastier – with GOYA® White Beans in Sauce!

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