Spicy Tomato-bean Soup With Greens With Garlic Bread

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 (14 1/3 ounce) can cherry tomatoes, don't drain
• 1 (28 ounce) can pinto beans or 1 (28 ounce) can cannellini beans, drained
• 1 head escarole, roughly chopped or 1 large handful of ripped up spinach
• 1 shallots or 1 red onion, minced
• 3 garlic cloves, minced
• 1/4 teaspoon brown sugar
• sea salt
• fresh cracked pepper
• 3 cups vegan vegetable broth
• 2 tablespoons olive oil
• 1/4 teaspoon crushed red pepper flakes
• 1 bread or 1 sourdough baguette, sliced into 8 pieces with the crusts removed
• 3 garlic cloves, crushed
• 1/4 cup olive oil

Recipe

• 1 for the soup, puree the tomatoes with brown sugar, 1 cup vegetable broth, a pinch of sea salt and a pinch of fresh cracked pepper in a food processor until smooth and set aside.
• 2 in a large pot, heat the oil on medium and sautee the garlic until golden and fragrant.
• 3 add the crushed pepper, a 1/4 teaspoon of sea salt, and the shallot and sautee for a couple of minutes.
• 4 add the escarole and stir until wilted.
• 5 add the tomato puree and the beans and stir a few times. add another pinch of sea salt, some fresh cracked pepper, and cover the soup.
• 6 bring the soup to a boil and then reduce to a simmer and let the soup cook for 20 minutes.
• 7 for garlic bread, preheat the oven to 350. crush three cloves of garlic and mix with olive oil until combined.
• 8 brush each side of each slice of bread with garlic oil and bake until lightly browned on each side. depending on your oven, this will probably take about 2 to 5 minutes.
• 9 place a slice of garlic bread at the bottom of a bowl, ladle on the soup and enjoy.