Vegan Tuscan Bread Soup Recipes

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VEGAN TUSCAN BREAD SOUP



Vegan Tuscan Bread Soup image

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.

Provided by MENMYTEDDY13

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 1h

Yield 4

Number Of Ingredients 16

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

Steps:

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

Nutrition Facts : Calories 398.7 calories, Carbohydrate 68.5 g, Fat 6.3 g, Fiber 17.5 g, Protein 18.7 g, SaturatedFat 0.8 g, Sodium 1667.3 mg, Sugar 13.1 g

TUSCAN BREAD SOUP



Tuscan Bread Soup image

Provided by Robert Farrar Capon

Categories     dinner, soups and stews, appetizer, main course

Time 2h20m

Yield 8 to 10 servings

Number Of Ingredients 12

10 3/4-inch-thick slices white peasant bread
6 cups water
8 large kale leaves, cut into 2-inch pieces
2 large carrots, peeled and coarsely chopped
2 large stalks celery, coarsely chopped
1 medium onion, coarsely chopped
2 large cloves garlic, minced
2 medium potatoes, peeled and diced
1 19-ounce can cannellini beans, with liquid
Salt and black pepper to taste
1/2 cup extra-virgin olive oil
Grated Parmesan cheese

Steps:

  • Toast the bread lightly on both sides. Cut each slice into 4 pieces and set aside.
  • Put the water in a stockpot, add the kale, carrots, celery and onion and bring to a boil. Reduce the heat and simmer for 20 minutes. Add the garlic, potatoes and beans (with liquid) and simmer for 20 minutes more. Season to taste with salt and black pepper.
  • Preheat the oven to 350 degrees. Ladle a third of the soup, about 4 cups, into a 5-quart ovenproof casserole. Cover the soup with half of the toast squares in a single layer and drizzle with half of the olive oil. Ladle in half of the remaining soup and add the rest of the toast squares, drizzling them with the remaining olive oil. Add the rest of the soup, pressing down the toast squares to be sure they have been moistened.
  • Cover the casserole and bake for 50 minutes. Serve with grated Parmesan cheese.

Nutrition Facts : @context http, Calories 293, UnsaturatedFat 10 grams, Carbohydrate 38 grams, Fat 12 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 788 milligrams, Sugar 4 grams, TransFat 0 grams

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