Average Recipe
Prep Time
15 minutes
Cook Time
65 minutes

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