Cream of wild rice soup

Date Updated: 01/26/2019

Serving Info

Serves 4

Dietician Tip

The blended white beans in this recipe provide creaminess, as well as protein and fiber.

Directions

In a soup pot over medium heat, add canola oil and saute onion, carrot, celery and garlic until lightly brown. Stir in kale, parsley, stock and spices. Bring to a boil.

In a blender, puree beans with milk. Add bean mixture to soup, bring to simmer and add rice. Cook for 30 minutes. Serve in warmed bowls.

Ingredients

1/2 tablespoon canola oil
1 1/2 cups diced yellow onion
1 cup diced carrot
1 cup diced celery
2 cloves garlic, minced
1 1/2 cups chopped kale
1 tablespoon minced parsley
2 cups low-sodium vegetable stock
1 teaspoon fennel seeds, crushed
1 teaspoon ground black pepper
1 cup unsalted prepared white beans (or about 1/2 of a 15.5 ounce can of white beans, rinsed and drained)
2 cups 1 percent milk
1/2 cup wild rice, cooked