1bunch scallions,white and light green parts, chopped
1bunch of thyme,bundled
1¼cupscooked cannellini beans,drained and rinsed
½teaspoonfreshly ground black pepper,more for serving
1cupcooked wild rice
1 to 2tablespoonsfresh lemon juice
Chopped parsley for garnish,optional
Pinchesof red pepper flakes,optional
Make the creamy base: Place the almond milk, cashews, white beans, miso paste, and Dijon mustard in a blender and process until smooth. Set aside.
Add all of the ingredients except lemon juice, parsley and pinches of red pepper flakes into the clay pot
Close, seal and cook on “soup” setting for 1-2 hours
Remove the thyme bundle and stir in the cashew mixture, rice, 1 tablespoon lemon juice, and kale. Let it simmer until the kale is wilted, about 5 minutes. Season to taste and serve with more lemon juice, parsley and pinches of red pepper flakes, if desired.
If you're not serving the soup right away, it'll thicken as it sits. If desired, stir in up to 1 cup additional water if it gets too thick.