White Bean Soup with Kale and Wild Rice

A warm, nourishing, white bean soup with kale and wild rice. We love the lightly creamy vegan base of the soup that’s made with almond milk, cashews, and miso.

White Bean Soup with Kale and Wild Rice

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!

White Bean Soup with Kale and Wild Rice

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!

White Bean Soup with Kale and Wild Rice

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!

5.0 from 4 reviews
White Bean Soup with Kale & Wild Rice
A cozy vegetarian white bean soup with kale, vegetables, and wild rice.
Serves: 4
Creamy base
  • 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
  1. 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.
  2. 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
  3. Add the garlic, rosemary, thyme, cannellini beans, pepper, and water and stir. Cover and simmer for 20 minutes.
  4. 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.
Note: If you're not serving the soup right away, it'll thicken as it sits. If desired, stir in up to 1 cup additional water if it gets too thick.


This post is in partnership with Le Creuset. Thank you for supporting the sponsors that keep us cooking!

If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. Katherine Thousand on said:

    I am allergic to tree nuts. Do you think this would have good texture if I subbed in 1 1/3 cup whole milk? It looks DELISH and I plan to make it after thanksgiving!

    • Hi Katherine, I would try 1 cup of regular cream and then wait to add the lemon until the very end. The cashew blend is a bit thicker than whole milk, and it yields 1 cup. I hope that helps!

  2. Rebecca Lietz on said:

    Oh my gosh!!! It is a cold snowy afternoon in NH and I had to try this soup, it was absolutely delicious!!! I added the red pepper, parsley and scallions on top and the soup liked beautiful. Our belly’s are full and we are warm and grateful! Thank you for this recipe!

    • Hi Rebecca, I’m so glad that you loved it! Happy snowy days to come 🙂

  3. Eha on said:

    Well, writing from Down Under we neither celebrate Thanksgiving nor are having to heat our homes 🙂 ! Absolutely moreish soup and a clear video to make certain we know how to toe the line . . . Le Creuset – oh, fell in love with the brand forever ago and would rather use one of the wonderful pots on my stove for an aromatic ‘long cook’ than resort to modern ‘machinery’ cluttering up my kitchen benches . . . 🙂 !

  4. Gaby Dalkin on said:

    Adding this to my soup arsenal!

  5. Sabrina from newkitchenlife.com on said:

    great recipe, this has all (almost, might have to nix the rice or not since it’s only a cup) of the stuff I’m eating these days, love these ingredients in a soup, so thank you for this recipe

  6. Kiara on said:

    Just made this and it was so delicious! Such a creative recipe, and all the flavors come together beautifully. I’ll definitely make this again!

  7. Cindy on said:

    This was incredibly delicious! I made beans from scratch in my Insta pot, cooked the rice and worked on the veggies in it all came together well! I love the almond milk bass, and we’ll try that technique in other recipes that call for a “cream of…”
    This will be a family favorite for sure!

  8. Cindy on said:

    Sorry, used voice to text ….hopefully you got the drift!

  9. Sarah on said:

    This soup has amazing flavors that keep you thinking about how delicious it was a days later. I did not have miso but looked up substitutes and molasses was a low sodium option. I will make this recipe again…so good.

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