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.

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Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
4
Yield:
4 big bowls
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

Nutrition Facts

399 calories; protein 18.7g; carbohydrates 68.5g; fat 6.3g; sodium 1667.3mg. Full Nutrition
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