Holiday Wild Rice Soup
Ingredients
2 tbsp.
Kowalski's Extra Virgin Olive Oil
1
Minnesota Grown onion, peeled and diced
8 oz.
Minnesota Grown button mushrooms, sliced
4 cloves
Minnesota Grown garlic, finely minced
2
Minnesota Grown carrots, peeled, sliced ¼" thick
2
ribs Minnesota Grown 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 Minnesota Grown 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
Minnesota Grown green kale, thick stems removed, roughly chopped
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
Directions
- In a large pot, heat oil over medium-high heat.
- Add onion and mushrooms; sauté until golden (about 15 min.).
- Add garlic; cook until fragrant (1-2 min.).
- Stir in carrots, celery, bay leaf and seasoning.
- Add stock, sweet potato and rice; cover and simmer, stirring occasionally, until potatoes and rice are almost tender (about 30 min.).
- Stir in beans, coconut milk and kale; season to taste with salt and pepper.
- Simmer, uncovered, until beans are tender and kale reaches preferred tenderness (5-10 min.).
Tasty Tip:
- Minnesota Grown products are fresher by miles, which is why we recommend them in this recipe! When local produce is unavailable, however, fresh produce grown elsewhere may be used.
