VEGAN TUSCAN BREAD SOUP

Vegan Tuscan Bread Soup image

A hearty vegetarian or vegan soup that goes great for a hot summer night, but filling enough for a cold winter night. Drizzle with olive oil. Garnish with Parmesan cheese, if you are not keeping the soup vegan.

Provided by MENMYTEDDY13

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 1h

Yield 4

Number Of Ingredients 16

Previous Next

Ingredients

1 tablespoon olive oil
1 (8 ounce) package frozen chopped spinach
1 large onion, minced
1 stalk celery, minced
2 (14 ounce) cans vegetable broth (such as Swanson®)
1 (15 ounce) can dark red kidney beans, drained and rinsed
1 (15 ounce) can cannellini beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes, with juice
1 (6 ounce) can tomato paste
1 tablespoon garlic powder
1 tablespoon dried parsley
½ teaspoon oregano
¼ teaspoon red pepper flakes
1 pinch salt
1 dash ground black pepper
4 thick slices Italian bread

Steps:

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

Nutrition Facts : Calories 398.7 calories, Carbohydrate 68.5 g, Fat 6.3 g, Fiber 17.5 g, Protein 18.7 g, SaturatedFat 0.8 g, Sodium 1667.3 mg, Sugar 13.1 g