Tuscan Tomato + Bread Soup

with Black Beans and Spinach

30 min

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What We'll Send

Red Pepper Flakes
Garlic
Sugar
Sourdough Bread
Roasted Garlic Powder
Balsamic Reduction
Spinach
Lemon
Tomato Paste
Organic Vegetable Stock Cube
Fresh Basil
Onion Diced 1/4"
Canned Whole Peeled Tomato
Canned Black Beans
Spice Blend
Celery Seed, Coriander, Basil Dried, Thyme Dried, Paprika
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, gluten, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.
This recipe contains sulphites, gluten, and wheat.

Nutrition
Calories 537
Fat 23g
Protein 14g
Carbohydrates 74g

What You'll Need

Cooking Directions

1

Cook Aromatics

Heat oven to 375°F. Heat 2 tbsp. (4 tbsp. for 4 servings) olive oil in a large wide saucepan over medium. Add garlic, onion and red pepper flakes to taste. Cook for 3-4 minutes, stirring once or twice, until starting to brown.

2

Prepare Ingredients

While aromatics are cooking, slice sourdough bread into ¾ inch cubes. Wash basil and lemon. Pick and chop basil leaves. Zest and cut lemon in half. Rinse and drain black beans in a fine mesh sieve.

3

Begin Soup

Add tomatoes, tomato paste, sugar, black beans, lemon zest, half of the bread pieces and half of the basil leaves to saucepan. Add spice blend and crumble in vegetable stock cube. Add 1 ½ cups (3 cups for 4 servings) water. Use a wooden spoon to break up and stir tomatoes into soup. Cover with a lid and cook for 15-17 minutes, until bread breaks down and soup reaches a porridge-like consistency.

4

Make Croutons

Meanwhile, line a baking sheet with foil. Toss remaining bread on baking sheet with 1 tbsp. (2 tbsp. for 4 servings) olive oil, roasted garlic powder, and salt and pepper to taste. Bake for 10-12 minutes, turning once or twice, until golden and crispy. Remove from oven and set aside to cool.

5

Season + Finish Soup

Rinse and drain spinach in a sieve. Add spinach and balsamic reduction to soup. Add half of the lemon juice, salt and pepper to taste. Stir and cook for 1-2 minutes, or until spinach is bright green and tender.

6

Plate + Serve

Ladle soup into serving bowls. Top with remaining basil leaves and croutons. Squeeze remaining lemon juice on top if desired. Enjoy!

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