White Bean, Wild Rice, and Kale Soup
This hearty, warming soup is perfect to make on a chilly autumn or winter evening.
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Cooking tools:
- Mason jar
- Stockpot
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Stove
- Colander
- Ladle
- Freezer
- Refrigerator
- Serving bowl
Ingredients
- 12 cups vegetable stock (or chicken bone broth)
- 1 cup uncooked wild rice
- 1 medium onions diced
- 3 large carrots diced
- 4 celery stalks chopped
- 3 cups cooked white beans
- 4 cups chopped kale
- ½ cups chopped parsley
- 2 tablespoons chopped fresh rosemary
- 3 teaspoons Herbamare (or sea salt)
- ½ teaspoons freshly ground black pepper
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