Creamy Wild Rice Soup with Cannellini Beans and Vegetables Recipe

If you’ve been hunting for a soul-warming bowl that’s as nourishing as it is comforting, then you’re going to adore this Creamy Wild Rice Soup with Cannellini Beans and Vegetables Recipe. I absolutely love how this soup brings together the earthiness of wild rice, creamy texture from cashews and beans, and a medley of veggies that make it feel like a big, delicious hug from the inside out. Stick with me, and I’ll walk you through every step to help you nail this recipe flawlessly—even if this is your first time making wild rice soup!

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Ingredients You’ll Need

All the ingredients in this Creamy Wild Rice Soup with Cannellini Beans and Vegetables Recipe work together to build layers of flavor and texture—from creamy, nutty elements to earthy vegetables and fragrant herbs. When you shop, try to pick fresh, crisp veggies and good quality wild rice for the best results.

• Unsweetened almond milk: This plant milk lends creaminess without overpowering the flavor, and keeps the soup light.
• Raw cashews: Blended with almond milk, these create that signature creamy texture that makes the soup feel so rich.
• Cooked cannellini beans: Used both in the creamy base and the soup—white beans add protein and creaminess naturally.
• White miso paste: One of my favorite umami boosters, it gives the soup a savory depth you’ll love.
• Dijon mustard: Just a touch to brighten and balance the flavors.
• Extra-virgin olive oil: For sauteing veggies and adding a smooth richness.
• Scallions: The white and light green parts add a subtle onion flavor that’s gentle but essential.
• Celery stalk: Adds that classic aromatic base with a little crunch.
• Large carrot: Provides sweetness and color to the soup.
• Cremini mushrooms: Their earthy, meaty taste amplifies the savoriness of the soup.
• Sea salt: For seasoning at every step—don’t be shy, it pulls all the flavors together.
• Garlic cloves: Minced for that warm, mildly pungent kick.
• Minced rosemary: Fresh rosemary adds a piney freshness that I find really brightens the soup.
• Fresh thyme: Bundled for easy removal but it infuses the broth with subtle herbal notes.
• Freshly ground black pepper: Adds gentle heat and complexity.
• Water: The main liquid base that lets all the ingredients shine without overwhelming their flavors.
• Cooked wild rice: Makes every bite pleasantly chewy and nutty—definitely get good quality wild rice for best texture.
• Fresh lemon juice: A little acidity to brighten the whole dish right before serving.
• Chopped kale: Adds vibrant color, nutrients, and a slight bitterness to balance the creaminess.
• Chopped parsley (optional): Fresh garnish that brings a pop of green and freshness.
• Red pepper flakes (optional): For when you want a little subtle heat.

Variations

I love experimenting with this soup, so feel free to adjust it to your tastes or what’s in your fridge. Here are some ways I’ve customized this Creamy Wild Rice Soup with Cannellini Beans and Vegetables Recipe that turned out great every time.

• Swap the greens: I often use baby spinach or Swiss chard instead of kale when I want a milder leafy green.
• Use vegetable broth: Instead of water, adding broth amps up the depth remarkably if you want an even richer flavor.
• Add protein: Toss in shredded cooked chicken or turkey for a heartier meal that my family loves.
• Make it spicy: A pinch of smoked paprika or a dash of hot sauce can add a smoky or spicy kick I sometimes crave.

How to Make Creamy Wild Rice Soup with Cannellini Beans and Vegetables Recipe

Step 1: Whip up the creamy base

Start by adding the almond milk, raw cashews, ¼ cup of cooked cannellini beans, miso paste, and Dijon mustard to your blender. Blend everything on high until it’s super smooth and creamy. This step is a game-changer—and I discovered that soaking your cashews for 30 minutes beforehand makes the base even silkier. If you’re short on time, blending a bit longer also works!

Step 2: Sauté your veggies

Heat the olive oil in a large pot over medium heat. Toss in the chopped scallions, celery, carrot, sliced mushrooms, and sea salt. Stir occasionally as the mushrooms soften and release their juices, about 8 to 10 minutes. Your kitchen will start smelling incredible here! This slow sauté brings out those natural, deep flavors that make this soup so satisfying.

Step 3: Simmer with herbs and beans

Next, add the minced garlic, rosemary, thyme bundle, the rest of your cooked cannellini beans, freshly ground black pepper, and water. Stir everything together, then cover and let it simmer gently for 20 minutes. This slow simmer lets all the flavors marry beautifully—just be sure to keep the heat low enough so it doesn’t boil vigorously.

Step 4: Combine and finish cooking

After 20 minutes, fish out the thyme bundle and discard (or compost!). Stir in the creamy cashew mixture you blended earlier, cooked wild rice, fresh lemon juice, and chopped kale. Lower the heat and simmer for about 5 more minutes, until the kale’s wilted but still vibrant. Give it a taste, then add more salt, pepper, or lemon juice as you like. This final step is where it all comes together perfectly.

How to Serve Creamy Wild Rice Soup with Cannellini Beans and Vegetables Recipe

Garnishes

I love topping this soup with a sprinkle of freshly chopped parsley—it adds that fresh, bright note right on top. Sometimes, I add a pinch of red pepper flakes for a subtle heat that dances on your tongue without overwhelming the creaminess. A little extra cracked black pepper just before serving also adds depth and warmth.

Side Dishes

This soup pairs beautifully with a crusty whole-grain baguette or some warm garlic bread. When I want a lighter extra side, a crisp greens salad with a lemon vinaigrette balances the richness of the soup perfectly. If you’re feeling indulgent, a side of roasted Brussels sprouts or a simple avocado toast works wonders too.

Creative Ways to Present

For a special dinner or holiday gathering, I’ve served this soup in mini pumpkin bowls for a festive look that keeps it extra cozy. Another fun idea I tried was layering a bit of wild rice and soup in clear glasses as a pretty starter. You can drizzle a swirl of olive oil or a dollop of vegan sour cream on top as a finishing touch to impress guests.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and the flavors actually deepen overnight. This soup keeps well for up to 4 days. Just give it a quick stir before reheating because the wild rice tends to settle at the bottom.

Freezing

I’ve frozen portions of this soup successfully. Make sure it’s cooled completely, then transfer to freezer-safe containers or heavy-duty zip bags. When thawed, the texture remains excellent after reheating—just give the soup a good stir. I recommend freezing in individual servings for easy weekday meals.

Reheating

Reheat gently over low-medium heat on the stove, stirring occasionally to prevent sticking. If the soup thickens too much, splash in a little water or almond milk to loosen it back up. I find stovetop reheating works best to keep the creamy texture intact, but you can also microwave it in short bursts, stirring between.

FAQs

Final Thoughts

I can’t recommend this Creamy Wild Rice Soup with Cannellini Beans and Vegetables Recipe enough—it’s become my go-to when I want something both comforting and nourishing without the heaviness of cream. Whether you’re feeding a hungry family or prepping meals for the week, this soup feels like a hug in a bowl. I hope you try it out and fall as hard for it as I did—it’s one of those recipes that keeps me coming back, bite after bite.

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