Name: Vegan Tuscan Bread Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 big bowls
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

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.

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Vegan Tuscan Bread Soup

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