Sweet Potato, Kale, and Wild Rice Soup

Nourishing soup that is so easy to make and filling. Thickened with pureed white beans instead of cream!

3 tbsp. extra-virgin olive oil, divided
1 onion, finely chopped
2 garlic cloves, minced
1 tsp. dried thyme
1 1/2 tsp. smoked paprika
1/2 c. wild rice
4 c. vegetable broth or water, divided
2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
1 15-ounce can navy beans, drained and divided (or 1 1/2 c. cooked white beans)
1 c. kale leaves, stems removed and leaves cut into thin strips
1 tsp. salt
Fresh parsley, chopped, to garnish
Salt and pepper, to taste

View the full recipe at Nourishing Matters →