It’s T minus three days to Thanksgiving, so I’m assuming if you’re here, you’re in one of two camps: 1. You’re looking for a last minute addition to your holiday menu, or 2. You’re kind of like me and you’re still mapping out what you’re going to make. There’s also a third possibility – you don’t celebrate American Thanksgiving, and you would just love a delicious cozy Monday night dinner. This yummy white bean soup with kale covers all of those bases!
This recipe is a sort of non-traditional spin on a classic autumnal wild rice soup. For the record, that’s the first time that I’ve ever used the word “autumnal,” but it’s also the first time that I’ve ever posted a recipe with wild rice(?!) so there are firsts for everything today!
We’re partnering with Le Creuset on this post to show you how to #gatherwithcolor this holiday season. When I think of Le Creuset, I think of the joy of simmering soups and stews in a classic, strong, cast iron Dutch Oven – which is the best product for this recipe since it has the ability to maintain heat and is great for a one-pot meal. It’s the kind of cookware that’s been passed down for generations and generations of Thanksgiving-makers. While I have some really old pieces that have stood the test of time, I feel like sometimes you need some old and some new. So I’m loving my new Marseille colored Dutch Oven – it’s a fun pop of color, and it just makes me happy to look at while cooking!
This white bean soup is packed with veggies and herbs, including carrots, mushrooms, celery, kale, rosemary, and thyme. The lightly creamy base is made with almond milk, blended cashews, miso paste, and a touch of Dijon mustard.
This is also a perfect make-ahead meal, which I tested by bringing it over to my sister’s house last night for a family Sunday dinner. Just take the whole pot and simmer it on the stove to reheat. Don’t forget the crusty bread!
- 1 cup unsweetened almond milk
- ⅓ cup raw cashews
- ¼ cup cooked white beans, drained and rinsed
- 2 tablespoons white miso paste
- 2 teaspoons Dijon mustard
- 2 tablespoons extra-virgin olive oil
- 1 bunch scallions, white and light green parts, chopped
- 1 celery stalk, chopped
- 1 large carrot, chopped
- 8 ounces cremini mushrooms, sliced
- 1 teaspoon sea salt
- 4 garlic cloves, minced
- 2 tablespoons minced rosemary
- 1 bunch of thyme, bundled
- 1¼ cups cooked cannellini beans, drained and rinsed
- ½ teaspoon freshly ground black pepper, more for serving
- 4 cups water
- 1 cup cooked wild rice
- 1 to 2 tablespoons fresh lemon juice
- 4 cups chopped kale
- Chopped parsley for garnish, optional
- Pinches of red pepper flakes, optional
- Make the creamy base: Place the almond milk, cashews, white beans, miso paste, and Dijon mustard in a blender and process until smooth. Set aside.
- Make the soup: Heat the olive oil in a medium-large Dutch oven over medium heat. Add the scallions, celery, carrot, mushrooms, and salt and stir. Cook, stirring occasionally until the mushrooms are tender, 8 to 10 minutes
- Add the garlic, rosemary, thyme, cannellini beans, pepper, and water and stir. Cover and simmer for 20 minutes.
- Remove the thyme bundle and 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 and serve with more lemon juice, parsley and pinches of red pepper flakes, if desired.
This post is in partnership with Le Creuset. Thank you for supporting the sponsors that keep us cooking!