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Vegan Tuscan Bread Soup

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"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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1 h servings 399 cals
Original recipe yields 4 servings (4 big bowls)

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

Nutrition Facts

Per Serving: 399 calories; 6.3 g fat; 68.5 g carbohydrates; 18.7 g protein; 0 mg cholesterol; 1667 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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