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Kale, Spinach, and Bean Soup for #SundaySupper

Kale Spinach and Bean Soup

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!

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.

Kale Spinach and Bean Soup

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?

Kale Spinach and Bean Soup

4.8 from 4 reviews
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!


Make sure you check out all of the heart healthy dishes being served up today for Sunday Supper!

Better for you breakfasts:

Jump start your health with these appetizers and snacks:

Soups that’ll win your heart:

Veggies, Sides, & Salads your heart will thank you for:

Healthy is the center of attention in these main courses:

Staying healthy doesn’t mean giving up desserts!

We heart wine.

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.


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