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!