Veggie and Wild Rice Soup

Ingredients

• 3 tbsp olive oil, plus more for serving
• 8 ounces cremini or button mushrooms, sliced ¼” thick
• 3 carrots, trimmed and sliced into ¼” rounds
• 3 celery ribs, trimmed, sliced ½”
• 1 large parsnip, trimmed and sliced into ¼” half-moons
• 1 yellow onion, peeled and ½” diced
• 3 garlic cloves, peeled and roughly chopped
• 2 small red potatoes, ½” diced
• ¾ cup California wild rice
• 2 quarts vegetable stock
• fresh thyme sprig
• 1 (14 ounce) can white beans
• 2 cups chopped kale
• kosher salt
• black pepper