Kale, Spinach, and Bean Soup for #SundaySupper
Cook time
Total time
A quick, easy, heart healthy (and hearty!) soup to put on your table: Kale, Spinach, and Bean Soup!
Recipe type: Main
  • 2 tablespoons olive oil
  • 1 cup shredded carrots
  • 2 medium zucchini, diced
  • 3 cups fresh kale
  • 3 cups fresh spinach
  • 2 (15.5 ounces) cans Great Northern Beans
  • 3 cups vegetable broth
  • 1 cup red wine
  • 1 cup cabbage, shredded
  • 6-7 tomatoes, diced (or 28 ounces diced canned tomatoes, drained)
  • Salt, pepper, and crushed red pepper, to taste
  • Parmesan cheese, to garnish
  1. 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.
  2. 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).
  3. 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.
  4. Serve with Parmesan cheese; enjoy!
Recipe by Helpful Homemade at https://helpfulhomemade.com/kale-spinach-and-bean-soup/