Three-Bean Vegetable Soup

This hearty bean vegetable soup is made with three varieties of beans for a nourishing, filling vegan dinner. So cozy for a chilly evening and meal prep/freezer friendly!

Ingredients:

1 ½ cups dried beans (we used ½ cup each of cannellini, garbanzo and kidney beans)*

2 tbsp olive oil

1 large yellow onion, diced

1 tbsp garlic, minced

1 cup diced carrot

1 cup diced celery

1 cup diced sweet potato

6 cups vegetable broth

1 14 oz can diced fire roasted tomatoes

1 ½ tbsp red wine vinegar

2 bay leaves

1 tbsp Italian seasoning blend

1 ¼-1 ½ teaspoon fine grain kosher salt

¼-½ teaspoon red pepper flakes

3 cups baby spinach or kale

¼ cup fresh chopped parsley