Heat a large stock pot over medium high heat. Add the olive oil and shredded carrots and saute for 2-3 minutes. Add the zucchini and saute for an additional 3 minutes.
Add the kale, spinach, beans, vegetable broth, red wine, cabbage, and tomatoes. Salt and pepper to taste (add a few shakes of crushed red pepper as well, if desired).
Allow soup to cook on medium high until the spinach and kale have fully wilted (8-10 minutes). Then turn the heat to medium low and allow soup to simmer for 15-20 minutes before serving. Stir occasionally.
Serve with Parmesan cheese; enjoy!
Recipe by Helpful Homemade at https://helpfulhomemade.com/kale-spinach-and-bean-soup/