Holiday Wild Rice Soup

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
  1. In a large pot, heat oil over medium-high heat.
  2. Add onion and mushrooms; sauté until golden (about 15 min.).
  3. Add garlic; cook until fragrant (1-2 min.).
  4. Stir in carrots, celery, bay leaf and seasoning.
  5. Add stock, sweet potato and rice; cover and simmer, stirring occasionally, until potatoes and rice are almost tender (about 30 min.).
  6. Stir in beans, coconut milk and kale; season to taste with salt and pepper.
  7. Simmer, uncovered, until beans are tender and kale reaches preferred tenderness (5-10 min.).