Creamy White Bean & Spinach Bread Bowls
Homemade beans are always better, but if you decide on using canned white beans, you'll need to use three 15oz cans. Drain, measure and follow the recipe as normal.
If using the homemade beans, the 3 cups should be measured after draining off any of the cooking liquid.
You may also try your favorite type of greens in place of the spinach. I find spinach to be the easiest and cheapest, but I also enjoy collards and have even tried using rapini! All have been delicious!
This recipe will make 4 large bread bowls or 6 medium-sized bowls.
You may use the bread of your choice, but I find the boule has the perfect texture. In fact, you don't have to serve this bread in a bowl at all! Try this recipe with the toasted bread of your choice.
For a vegan alternative, try mixing in a couple of teaspoons of nutritional yeast flakes in place of the parmesan cheese garnish.
Creamy White Bean & Spinach Bread Bowls
Homemade beans are always better, but if you decide on using canned white beans, you'll need to use three 15oz cans. Drain, measure and follow the recipe as normal.
If using the homemade beans, the 3 cups should be measured after draining off any of the cooking liquid.
You may also try your favorite type of greens in place of the spinach. I find spinach to be the easiest and cheapest, but I also enjoy collards and have even tried using rapini! All have been delicious!
This recipe will make 4 large bread bowls or 6 medium-sized bowls.
You may use the bread of your choice, but I find the boule has the perfect texture. In fact, you don't have to serve this bread in a bowl at all! Try this recipe with the toasted bread of your choice.
For a vegan alternative, try mixing in a couple of teaspoons of nutritional yeast flakes in place of the parmesan cheese garnish.
Open in Cookpad AppSteps
- 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!
Cooksnaps
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