White Bean, Wild Rice, and Kale Soup

Ali Segersten (author) Dec 26, 2020
Main Dishes Lunch American Freezable Recipe Legumes Meal Prep Recipe Rice Soups and Stews Whole Grain Dish
White Bean, Wild Rice, and Kale Soup
Difficulty
Average Recipe
Prep Time
15 minutes
Cook Time
65 minutes
Servings
6

This hearty, warming soup is perfect to make on a chilly autumn or winter evening. I like to use cannellini beans, but other white beans work as well, such as navy or great northern. Serve with a Roasted Delicata Squash Salad for a balanced meal. This soup freezes well—pour into widemouthed jars, cool, and then freeze. Cover the jars once the soup is completely frozen.

12 cups vegetable stock (or chicken bone broth)
1 cups uncooked wild rice
1 medium onions diced
3 large carrots diced
4 celery stalks chopped
3 cups cooked white beans
4 cups chopped kale
½ cups chopped parsley
2 tablespoons chopped fresh rosemary
3 teaspoons Herbamare (or sea salt)
½ teaspoons freshly ground black pepper

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