This simple vegetarian soup is packed with wild rice, white beans, tomatoes, onions, carrots, and kale. It is both hearty and light, homey and filling without weighing you down.
White Bean and Kale Soup [Vegan]
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, peeled and diced
- 2 stalks of celery, ends trimmed and cut into thin slices
- 2 large carrots, peeled, ends trimmed and cut into thin slices
- 2 teaspoons minced garlic
- 2 tablespoons fresh rosemary, minced
- 1 tablespoon fresh thyme leaves
- 1/4 – 1/2 teaspoon crushed red pepper flakes (to taste)
- 1 bay leaf
- 1 teaspoon each salt and ground black pepper (or more, to taste)
- 1/2 cup dry white wine or dry vermouth
- 2 cups diced fresh tomatoes
- 4 cups vegetable broth
- 3/4 cup wild rice
- 5 cups of kale leaves
- 2 cups white beans, canned and drained or cooked in a slow cooker
- Heat oil in a large, heavy bottom sauce pan or dutch oven over medium heat. Add the diced onion, sliced celery, and carrots and cook, stirring frequently, until the onions are soft and translucent, about 8 minutes.
- Add the garlic, rosemary, thyme, red pepper flakes, bay leaf, salt and pepper to the pan and cook, stirring constantly, 1 minute longer.
- Pour in the white wine or dry vermouth and cook until nearly all the liquid has evaporated, about 3-4 minutes. Pour in the vegetable broth and diced tomatoes, turn the heat up to high and bring to a boil. Add the rice, turn the heat down to low, cover and simmer until the rice is tender, 15-20 minutes.
- Stir the kale into the soup and cook until completely wilted, about 3-4 minutes. Stir in the beans. Taste and add more salt and pepper if desired, and serve with croutons on the side if desired.