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Recipe: 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.

Vegan Tuscan Bread Soup 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

  • teaspoon oregano

  • teaspoon red pepper flakes

  • 1 pinch salt

  • 1 dash ground black pepper

  • 4 thick slices Italian bread

How to Make Vegan Tuscan Bread Soup

  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.

Vegan Tuscan Bread Soup Nutritions

  • Calories: 398.7 calories

  • Carbohydrate: 68.5 g

  • Cholesterol:

  • Fat: 6.3 g

  • Fiber: 17.5 g

  • Protein: 18.7 g

  • SaturatedFat: 0.8 g

  • ServingSize:

  • Sodium: 1667.3 mg

  • Sugar: 13.1 g

  • TransFat:

  • UnsaturatedFat:

Source: Vegan Tuscan Bread Soup

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