Name: Vegan Tuscan Bread Soup
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Olive oil - 1 tablespoon; Frozen chopped spinach - 1 (8 ounce) package; Onion, minced - 1 large; Celery, minced - 1 stalk; Vegetable broth (such as Swanson®) - 2 (14 ounce) cans; Dark red kidney beans, drained and rinsed - 1 (15 ounce) can; Cannellini beans, drained and rinsed - 1 (15 ounce) can; Diced tomatoes, with juice - 1 (14.5 ounce) can; Tomato paste - 1 (6 ounce) can; Garlic powder - 1 tablespoon; Dried parsley - 1 tablespoon; Oregano - ½ teaspoon; Red pepper flakes - ¼ teaspoon; Salt - 1 pinch; Ground black pepper - 1 dash; Italian bread - 4 thick slices

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Vegan Tuscan Bread Soup

1. Olive oil - 1 tablespoon

2. Frozen chopped spinach - 1 (8 ounce) package

3. Onion, minced - 1 large

4. Celery, minced - 1 stalk

5. Vegetable broth (such as Swanson®) - 2 (14 ounce) cans

6. Dark red kidney beans, drained and rinsed - 1 (15 ounce) can

7. Cannellini beans, drained and rinsed - 1 (15 ounce) can

8. Diced tomatoes, with juice - 1 (14.5 ounce) can

9. Tomato paste - 1 (6 ounce) can

10. Garlic powder - 1 tablespoon

11. Dried parsley - 1 tablespoon

12. Oregano - ½ teaspoon

13. Red pepper flakes - ¼ teaspoon

14. Salt - 1 pinch

15. Ground black pepper - 1 dash

16. Italian bread - 4 thick slices

How to cook deliciously - Vegan Tuscan Bread Soup

1. Stage

Heat oil in a large pot over medium heat. Add spinach, onion, and celery. Cover and cook, stirring a few times, until softened, 5 to 10 minutes. Add broth, dark red kidney beans, cannellini beans, diced tomatoes, tomato paste, garlic powder, parsley, oregano, red pepper flakes, salt, and black pepper. Heat to a boil, about 30 minutes. Boil for 1 to 2 minutes.

2. Stage

Place a slice of bread in the bottom of a bowl. Ladle soup on top. Repeat with remaining bread.