Vegan Tuscan Bread Soup

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.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 399 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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