Vegan Tuscan Bread Soup recipe
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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
Nutrition Info
- 398.7 caloriescarbohydrate: 68.5 gcholesterol: : -fat: 6.3 gfiber: 17.5 gprotein: 18.7 gsaturatedFat: 0.8 gservingSize: -sodium: 1667.3 mgsugar: 13.1 gtransFat: : -unsaturatedFat: : -
Directions Vegan Tuscan Bread Soup
Directions
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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.