Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, creamy white bean & spinach bread bowls. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Creamy White Bean & Spinach Bread Bowls is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Creamy White Bean & Spinach Bread Bowls is something which I have loved my whole life. They’re fine and they look fantastic.
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!
To get started with this recipe, we have to prepare a few ingredients. You can have creamy white bean & spinach bread bowls using 19 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Creamy White Bean & Spinach Bread Bowls:
- Take soup
- Get 3 cup cooked white beans (navy or cannellini)
- Make ready 2 1/2 cup vegetable broth
- Prepare 2 tbsp extra virgin olive oil
- Take 1 medium onion (chopped)
- Get 4 clove garlic (minced)
- Get 1/4 tsp crushed red pepper flakes
- Get 1/4 tsp rubbed sage
- Make ready 1/4 tsp thyme
- Take 1 large bunch spinach (rinsed, stemmed, roughly chopped)
- Make ready 1 large tomato (chopped)
- Make ready 1 tsp salt (or more to taste)
- Make ready 1/2 tsp freshly ground pepper
- Get bread bowls
- Prepare 4 large French boule
- Prepare 2 tbsp extra virgin olive oil
- Get 1/2 tsp garlic powder
- Get 1/4 tsp pimentón dulce (or other sweet smoked paprika)
- Get 1/2 cup 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. 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.
Instructions 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!
If you're looking for a lighter more tomato-y soup. 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. If you'd like to make it gluten-free, just. White bean soup just got a whole lot easier - and tastier - with GOYA® White Beans in Sauce!
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