Vegan Tuscan Bread Soup

• 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

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.

olive oil, spinach, onion, celery, vegetable broth, dark red kidney beans, cannellini beans, tomatoes, tomato paste, garlic, parsley, oregano, red pepper, salt, ground black pepper, italian bread

Taken from www.allrecipes.com/recipe/262201/vegan-tuscan-bread-soup/ (may not work)