Holiday Wild Rice Soup
Ingredients
2 tbsp.
Kowalski's Extra Virgin Olive Oil
1
onion, peeled and diced
8 oz.
button mushrooms, sliced
4 cloves
garlic, finely minced
2
carrots, peeled, sliced ¼" thick
2
ribs celery, leaves and tough stem ends removed, sliced ¼" thick
1
dried bay leaf
4 tsp.
Old Bay Seasoning
6 cups
gluten-free vegetable stock
1
large sweet potato, peeled, cut into ½" dice
1 cup
uncooked Kowalski's Wild Rice
15 oz.
canned cannellini beans (or another white bean, such as Great Northern or butter beans), rinsed and drained
14 oz.
canned unsweetened coconut milk
2 large handfuls
kale, thick stems removed, roughly chopped
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
Directions
- In a large pot, heat oil over medium-high heat.
- Add onion and mushrooms; sauté until golden (about 15 min.).
- Add garlic; cook until fragrant (1-2 min.).
- Stir in carrots, celery, bay leaf and seasoning.
- Add stock, sweet potato and rice; cover and simmer, stirring occasionally, until potatoes and rice are almost tender (about 30 min.).
- Stir in beans, coconut milk and kale; season to taste with salt and pepper.
- Simmer, uncovered, until beans are tender and kale reaches preferred tenderness (5-10 min.).
