Kale, Spinach, And Cannellinni Bean Soup

• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 cup chopped carrot
• 1 cup chopped celery
• 1 tablespoon minced garlic
• 4 cups raw kale, chopped with thick stems removed
• 2 cups raw Baby Spinach
• 2 (15 ounce) cans cannellini beans
• 1 (28 ounce) can diced tomatoes
• 4 cups vegetable broth or 4 cups chicken broth
• 4 teaspoons chopped fresh basil
• 3 teaspoons chopped fresh parsley
• salt and pepper

1. Saute onions, carrots, and celery in olive oil for 5-10 minutes until slightly tender.
2. add kale and spinach and cool until wilted.
3. Add everything else and bring to a boil, stirring occasionally.
4. turn heat to low and summer for 15-30 minutes or until all veggies are fully cooked.

olive oil, onion, carrot, celery, garlic, raw kale, spinach, cannellini beans, tomatoes, vegetable broth, fresh basil, parsley, salt

Taken from www.food.com/recipe/kale-spinach-and-cannellinni-bean-soup-517081 (may not work)