This soup has so many nourishing ingredients in one comforting recipe. Round it out with some hearty whole grain bread for the perfect fall or winter meal.

Makes 4 servings

Ingredients

Creamy base

• 1 cup unsweetened almond, cashew, soy or oat milk
• ⅓ cup raw cashews
• ¼ cup cooked cannellini beans, drained and rinsed
• 2 tablespoons white miso paste
• 1 T Dijon mustard

Soup

• Olive (or avocado) oil spray
• 1 onion, diced
• 1 celery stalk, chopped
• 1 large carrot, chopped
• 8 ounces cremini mushrooms (or other mushrooms of your choice), sliced
• 5 garlic cloves, minced
• 2 tablespoons minced fresh rosemary (or 2 teaspoons dried)
• 2 teaspoons minced fresh thyme (or 1 teaspoon dried)
• 3 cups cooked cannellini beans, drained and rinsed
• ½ teaspoon freshly ground black pepper, more for serving
• 4 cups vegetable broth (or water)
• 1 ½ cups cooked wild rice
• 2-3 tablespoons fresh lemon juice
• 4 cups chopped kale
• Chopped parsley for garnish, optional
• Red pepper flakes, optional
• Salt, to taste

Instructions

1. Make the creamy base: Place the milk, cashews, white beans, miso paste, and Dijon mustard in a blender and process until smooth. Set aside.
2. Make the soup: Spray a medium-large Dutch oven (or large pot) with oil spray and heat over medium. Add the onion, celery, carrot, and mushrooms and stir. Cook, stirring occasionally, until the mushrooms are tender, 8 to 10 minutes.
3. Add the garlic, rosemary, thyme, cannellini beans, pepper, and broth and stir. Cover and simmer for 20 minutes.
4. Stir in the cashew mixture, rice, 1 tablespoon lemon juice, and kale. Simmer over low heat until the kale is wilted, about 5 minutes. Season to taste with salt and pepper. Serve with more lemon juice, parsley and pinches of red pepper flakes, if desired.

Note: The soup will thicken with time. If you are not serving right away, stir in additional water to thin to desired consistency.