I don’t know about you, but I absolutely love a comforting bowl of soup. I relish the slightly cooler days that we experience here in Florida because it gives me the opportunity to put a big pot of soup on the stove. Once the summer temperatures begin to creep in and the heat rises above 80 degrees, it just doesn’t make sense anymore. So for today, I am diving into a big bowl of kale, spinach, and bean soup!
The Sunday Supper family is getting together today to share heart healthy dishes in honor of American Heart Month. This theme happens to be right up my alley, as putting together healthy dishes is a favorite of mine. I love when I can whip something up that is delicious to eat AND good for you! This kale, spinach, and bean soup fits the bill. It is packed with multiple foods that are great for your heart: tomatoes (filled with lycopene), beans (healthy protein), spinach and kale (containing carotenoids, fiber, vitamins, and minerals), and red wine.
It’s so easy to make this soup, so there is no reason for you not to try it out! I mean it: it’s one of those recipes that you can dump together and walk away for the most part. And the results are plentiful: unless you’re serving to a large group you will most certainly have leftovers to enjoy. I think that might even be one of my favorite parts: with the busy schedule I’ve been dealing with lately, it is nice to have a dish I can make on one day and then enjoy the leftovers as a no-fuss option on following nights. I like to serve this soup up with a generous portion of side salad. And maybe a glass of red wine…
Do you have a favorite soup recipe? What is it?
- 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
- 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!
Make sure you check out all of the heart healthy dishes being served up today for Sunday Supper!
Better for you breakfasts:
- Apple Pie Oatmeal by Cosmopolitan Cornbread
- Oatmeal Chocolate Chip Scones by Brunch with Joy
- Create-Your-Own Overnight Oatmeal by Rhubarb and Honey
- Orange, Mango, Lime & Ginger Smoothie by The Wimpy Vegetarian
- Pear Bran Muffins by Magnolia Days
- Stovetop Fruit & Honey Granola by What Smells So Good?
Jump start your health with these appetizers and snacks:
- Almond Crusted Chicken Nuggets by Momma’s Meals
- Chipotle Black Bean Dip by Bobbi’s Kozy Kitchen
- Lemon Aioli with Spring Vegetables by Jane’s Adventures in Dinner
- Mala Baked Tofu Bites by Palatable Pastime
- Parmesan Pistachio Kale Chips by The Texan New Yorker
Soups that’ll win your heart:
- Asian Soba Noodle Broth Bowl by Hip Foodie Mom
- Kale, Spinach, and Bean Soup by Ruffles & Truffles
- Mushroom Quinoa Soup by Pies and Plots
- Quinoa Chickpea Soup with Roasted Garlic & Veggies by Sue’s Nutrition Buzz
- Turkey and Black-Eyed Peas Soup by Cindy’s Recipes and Writings
Veggies, Sides, & Salads your heart will thank you for:
- Collard Greens with Cumin and Paprika by Nik Snacks
- Salmon Caesar Salad by Casa de Crews
- Kale Roasted Beet Salad with Honey Balsamic Dressing by Noshing with the Nolands
- Lightened-Up Creamed Spinach au Gratin by Cupcakes & Kale Chips
- Roasted Teriyaki Green Beans and Mushrooms by NeighborFood
- Salmon Salad Niçoise by That Skinny Chick Can Bake
- Seasoned Spinach & Bok Choy by Nosh My Way
- Spinach Berry Salad by Country Girl in the Village
- Sweet & Smokey Cauliflower Salad by Take a Bite Out of Boca
- Winter Citrus Salad with Avocado-Basil Dressing by Foxes Love Lemons
Healthy is the center of attention in these main courses:
- Baked Eggplant Parmesan by A Kitchen Hoor’s Adventures
- Celeriac Noodles with Mushroom Ragu by The Joyful Foodie
- Gluten Free Roasted Chicken and Kale by Gluten Free Crumbley
- Heart Healthy Salmon Bento by The Ninja Baker
- Lemony Grilled Chicken by Peaceful Cooking
- Moroccan Salmon Tagine by Curious Cuisiniere
- Olive Oil-Poached Salmon with Pickled Cherry Salsa by Culinary Adventures with Camilla
- Oven Baked Tilapia Tacos by Sew You Think You Can Cook
- Piperies Yemistes me Pligouri – Bulgur Stuffed Peppers by Food Lust People Love
- Salmon with Mango Salsa by Cooking Chat
- Slow Cooker Chicken Enchilada Quinoa Bake by Food Done Light
- Vegetable and Ginger Congee by eating in instead
- Vegetarian Cuban-Style Black Beans & Rice by MealDiva
- White Bean, Corn, Tomato and Rice Skillet by Family Foodie
Staying healthy doesn’t mean giving up desserts!
- Baked Figs with Vanilla and Honey by Happy Baking Days
- Caramelized Pear Tart by PancakeWarriors
- Cherry-Blueberry Trifles by The Life and Loves of Grumpy’s Honeybunch
We heart wine.
- Wine Pairing Recommendations for Heart Healthy #SundaySupper by ENOFYLZ Wine Blog
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