Vegan Tuscan Bread Soup - cooking recipe

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(R))
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
1/2 teaspoon oregano
1/4 teaspoon red pepper flakes
1 pinch salt
1 dash ground black pepper
4 thick slices Italian bread

Preparation

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.