GF Vegan Tuscan Bread Soup

September 29, 2022
I believe this recipe was made to use up leftovers and stale bread, but it's amazing!

If you ever wonder what to do with your leftovers and dry bread pieces, this soup will be your savior. If you use canned ingredients, it's even super quick so you can make a big batch for food prep and keep it in the fridge in boxes.

I also love that you can make it with different ingredients, depending what you have at home. This time I used frozen spinach, but I made it before with kale. I used two types of canned beans but it's heavenly with chickpeas, too. You can make it less or more tomato-y if you add more canned tomato to the soup or coconut cream, or just keep it simple with veggie stock. I had about a portion left from the garlic cream soup I made before, so that went in as well. Perfect harmony in flavors.
tuscan bread soup in a white bowl with a silver spoon; a white background

GF Vegan Tuscan Bread Soup

Recipe Type: Soups and Stews
utensils YIELDS 4 servings
herb graphic for recipe card
  • 1 can cannellini beans
  • 1 can kidney beans
  • 1 tbsp margarine
  • 1 tbsp olive oil
  • 1 medium sweet onion, diced
  • 4 cloves garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp freshly cracked pepper
  • 1/4 tsp crushed red pepper flakes
  • 3/4 cup carrots, grated
  • 1/4 cup turnip, grated
  • 2 tbsp tomato paste
  • 2 large diced tomatoes
  • 4 cups veggie stock
  • 2–3 big handfuls GF dried bread chunks
  • 1/2 cup freshly grated vegan parmesan
  • 1 cup frozen or fresh spinach
  • 1 tsp smoked paprika powder
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1. Heat a large pot over medium heat and add the margarine and olive oil. Stir to combine and add in the onion, garlic, salt, pepper and pepper flakes. Sauté until the onions soften, about 5 minutes.

2. Stir in grated carrot and turnip. Cook for 5 minutes more.

3. Add veggie stock, tomatoes and tomato paste, stirring until tomato paste is dissolved in the veggie stock.

4. Mix in smoked paprika powder and bread chunks. Bring the mixture to a boil, then reduce it to a simmer, add in the two types of beans and vegan parmesan. Stir well.

5. When the soup is finished, the bread will be disintegrated into the soup. Add salt and pepper to taste.

6. About 5 minutes before serving stir in spinach into the soup. If you use frozen, make sure it is all warmed through.

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Photo: Imola Toth

Imola is a Hatha and Ashtanga yoga teacher, tree planter and writer and editor of Raised by the Wolf, an online magazine for Wild Women, with a passion for exploring and life outdoors. Originally from Hungary but currently planting trees and rewilding the enchanting forests of France. Hop over to RBTW magazine, and blog and follow her on Instagram @yogiraisedbythewolf


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