Bring the spirit of rustic Italian kitchens to your table with this Vegan Tuscan Bread Soup—a soulful medley of beans, greens, tomatoes, and toasted Italian bread. This soup is unexpectedly filling, with hearty cannellini and kidney beans, balanced by a vibrant spinach and celery base. A gentle simmer draws out aromatics of garlic, oregano, parsley, and a pinch of red pepper flakes, creating comforting flavors perfect for any season. Whether you’re craving a light, nurturing meal on a summer evening or something to warm you through on a chilly night, this soup’s rich, savory broth is always deeply satisfying.
Serve the soup ladled generously over slices of rustic Italian bread, allowing the broth to soak in, softening the bread and drawing its flavor into every bite. For extra richness, finish each bowl with a drizzle of good olive oil; if you’re not keeping the dish strictly vegan, a sprinkle of grated Parmesan can add delicious depth. This one-pot wonder is crowd-pleasing, simple, and adaptable—just the kind of meal to nourish body and soul.
Vegan Tuscan Bread Soup
Print RecipeIngredients
- 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
- 1/2 teaspoon oregano
- 1/4 teaspoon red pepper flakes
- 1 pinch salt
- 1 dash ground black pepper
- 4 thick slices Italian bread
Instructions
Warm olive oil in a large pot over medium heat. Add spinach, onion, and celery to the pot. Cover and cook, stirring occasionally, until the vegetables are tender and fragrant, about 5 to 10 minutes.
Stir in the vegetable broth, kidney beans, cannellini beans, diced tomatoes with juice, tomato paste, garlic powder, parsley, oregano, red pepper flakes, salt, and black pepper. Bring everything to a gentle boil, then reduce heat and simmer for about 30 minutes, allowing the flavors to meld.
Place a thick slice of Italian bread into each serving bowl. Ladle the hot soup over the bread, letting it soak up the flavorful broth. Serve immediately, optionally garnished with a drizzle of olive oil and Parmesan cheese if desired.
Notes
Tips:
Use day-old or toasted Italian bread for best texture; it absorbs the broth without falling apart. For more greens, try adding kale or chard with the spinach. If you like a thicker soup, lightly mash some of the beans before simmering. Always taste and adjust seasonings just before serving for the freshest flavor.